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Smokey Bones Orange Pear & Spinach Salad




Source of Recipe


Meemo's Kitchen


Recipe Introduction


This recipe makes at least 12 servings. You can cut the recipe in half or fourths to suit your needs.


List of Ingredients




1/4 Pound whole pecans
2 Bosc or Bartlett pears
2 Tablespoons vegetable oil
2 (9-ounce) bags leaf spinach, washed
1 Pound red seedless grapes, washed
2 Cups bleu cheese crumbles
1/2 of a medium red onion, sliced
1 Cup diced Roma tomatoes
1 Cup raspberry vinaigrette dressing or vinaigrette dressing
15 Cans mandarin orange segments, drained


Recipe



Heat oven to 350 F and heat charcoal or gas grill to medium-high heat.

Set pecans on baking tray and place in oven 10-15 minutes until dark brown, taking care not to burn. Set aside to cool.

Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into approximately 3/16-inch slices. Lightly brush each pear slice with oil on both sides. Place on grill for about 1 minute per side.

Remove and chill. Cut chilled pear slices in half lengthwise.

In chilled mixing bowl, place spinach, grilled pears, grapes, cheese, onion slices, nuts, tomatoes and vinaigrette dressing. Toss well and portion into individual salad bowls. Garnish each salad with a quarter of the drained mandarin oranges.