Pears to the Rescue!

 

I have always love Bartlett Pears.  They are sweet and the texture is just right.  We would eat them by the dozens when I was growing up.  But when I left home for college I learned that some people did not love them like I did!  

 

Maybe you are one of those who haven’t yet learned to appreciate the humble pear.  So here are some great facts about them!

 

A medium pear has about 100 calories, and no fat, cholesterol, or sodium.  They are nutrient dense; high in Vitamin C, potassium, and fiber.  A single pear has almost 25% of the recommended daily amount of fiber!   Here is a brochure with pear facts and more recipes.

 

Pears are one of the few fruits that do not ripen on the tree.  They are mature, but still green, when they are harvested.  If you leave the green fruit in a bowl for a few days, you’ll see them begin to lighten to a nice yellow color.  Eat them before they get too yellow or start to brown.  Delicious!

 

 

Many times when I am going out to eat I will find a spinach salad on the menu that appeals to me.  I often order it, and I’m always happy with my choice (I have no menu envy when I do!)

 

When I noticed that these salads often only have four or five ingredients, I realized that I could make them myself, and now I do–a lot!  

 

So instead of spending upwards of $15 for a spinach salad, make it yourself!  This recipe serves 3-4 (2 for a main dish salad).

 

• 1 package of washed, organic, baby spinach 
• 2 TBP organic raw sugar (optional)
• 1/4 cup organic raw pecans
• 1/4 cup crumbled organic gorgonzola cheese
• 2 ripe organic Bartlett pears
• Organic Balsamic Vinegar and Olive Oil, or your choice of Organic Balsamic Vinaigrette Dressing

Optional — Candied Pecans

If you’d like, you can candy your pecans.  I think it adds a nice crunchy sweetness to the salad, but it is optional.  If you want to do it, here’s how.

 

 

In heavy-bottomed dry pan, pour 2 TBSP sugar.  Shake the pan to spread the sugar evenly over the bottom of the pan.  Turn the heat to medium and watch the sugar as it heats.  Be careful to not let the sugar burn on the sides, where the pan may be thinner.  You can stir it around.

 

 

The sugar will melt.  Right when the sugar crystals have all melted, turn off the heat and sprinkle the pecans over the top.  

 

 

Using a spatula, turn the nuts over.  You have to move quickly to coat the nuts with the sugar.

 

 

Turn the nuts onto a plate to cool.  I try to separate them as much as possible as I get them onto the plate.

 

While the nuts cool, assemble the salad.  

 

 

 

Place the spinach on a plate, core and slice the pears, sprinkle the cheese and nuts over the top of the salad.

 

I twisted a few grinds of fresh pepper over the top.  

 

Then just choose your dressing!  Lassen’s carries a large variety of delicious balsamic vinaigrette dressings!  I like the Newman’s Own brand, but sometimes I just like to use plain Extra-Virgin Organic Olive Oil and Organic Balsamic Vinegar with some freshly ground salt on top.

 

 

And there you have it!  A restaurant quality salad with your own, gorgeous organic ingredients, including the humble and delicious Bartlett pear!

 

Happy eating!

 

Love,

 

Lassen’s