Becky Luigart-Stayner; Melanie J. Clarke
12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)

A fresh salad featuring ripe fall pears is a welcome addition to the Thanksgiving table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.

How to Make It

Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

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Ratings & Reviews

nola0107's Review

February 14, 2009
This was rather good but lacked some crunch. I wish the dressing was a bit more tangy. It would be good to add some cashews if you want to afford the fat and calories. Maybe some red onion. If I make it again I will tweak it a bit.

cjbuddy's Review

November 10, 2010
Delicious! Loved the combination of flavors. Served with pan-roasted herbes de Provence chicken and multi-grain fresh bread. Will make again for sure and may serve at Thanksgiving this year!

macattack12's Review

March 26, 2009
Great salad! Even my boyfriend loved it, and he is NOT a salad guy. I added craisins, they tasted great in the same bite as the tangy dressing and the salty parmesan. I will definitely add this to my weeknight repertoire!

auntcy1's Review

November 25, 2014
Absolutely LOVE this salad and have served this as part of our Thanksgiving dinner for the past 5 years. Only change I made was to substitute crumbled blue cheese for the parm - fantastic. Highly recommend!

TriKali's Review

January 08, 2012
Easy and fresh.

Amanda8899's Review

March 05, 2009
I have made this numerous times now and it has easily become one of my family's favorite salads. It is good with a formal dinner or a casual pasta night dinner. And it comes together so easy. Definitely use fresh parm as it makes all the difference in the world.