Pear & Spinach Salad
Last night my husband was in the mood for a Roasted Chicken and salad from the grocery store. He loves the grocery store roasted chickens and even when I’m going to make something wonderful, sometimes he’ll say I just feel like a Roasted Chicken and Salad from Schnucks. That’s one of our local grocery stores here. So that’s what he had last night and although they taste great I wasn’t in the mood for it.
So instead I looked in the refrigerator to see what I had that I could come up with and I decided that I would make a Pear and Spinach Salad with a Pear Vinaigrette Dressing using the Pear Balsamic Vinegar I recently purchased at my new favorite spot Vom Fass. In addition, while I was at the store picking up his meal for the evening I picked up a piece of Tilapia to add to my salad for some added protein.
I came up with this recipe and have to say it was delicious!!! Although the choice of Tilapia didn’t add much color to my plate, I actually loved it because it tasted more like chicken than fish to me. Had I roasted the Tilapia in the oven uncovered, I’m sure it would have had more color to it. Instead, I put it in a foil pouch and cooked it at 450 degrees with just a touch of salt and pepper on it. The result was a very moist and meaty fish and a great compliment to the Pear & Spinach Salad.
Since I’m trying to be more careful with what I’m eating since the holidays weren’t good to my waistine I decided not to add any goat cheese, one of my favorites. In fact I had tons of red peppers which would have been a nice addition but didn’t bother to add that either. I guess I was a bit lazy last night. Still in all, what I had on the plate totally satisfied me. I hope you like it.
This recipe is so easy. In fact you probably have most of the ingredients on hand. Remember I just served this for myself (1) so if you are planning for more just double and triple the recipe, etc.
Pear & Spinach Salad
1/2 pear thinly sliced
1 tbsp olive oil
2 tbsp. honey or agave nectar
a large handful of fresh spinach leaves, washed and spun dry
craisins, add to your likings
1 piece of Tilapia (I just used 1/2 of the piece that typically comes with 2 sides)
salt and pepper to taste
Add anything else that you desire
3 tbsp. olive oil
1 tbsp. pear balsamic vinegar (Vom Foss)
1/8 tsp pure vanilla extract
1 tsp. honey
For the vinaigrette:
Whisk all ingredients together and set aside until ready to use. This dressing should serve 2-3 portions depending on how much dressing you like.
Turn oven to 450 degrees. Place Tilapia on heavy duty foil. Sprinkle with salt and pepper and seal up leaving some air in the pouch. Bake for 10 minutes.
If prefer a browner looking piece of fish just roast uncovered. Would be delicious with any other fish or grilled chicken.
Slice 1/2 of a pear vertically starting at the stem. Remove seeds and slice 1/2 of pear into thin slices.
In a small fry pan place one (1) tablespoon of olive oil into a hot pan and heat up until you see smoke. Add the thin pear slices to the pan and heat for approximately 2 minutes a side over medium heat.
Turn off the burner and drizzle 2 tablespoons of honey or agave nectar over all the pear slices. Let sit for a few minutes to absorb. Mix to be sure all pear slices are coated with the honey.
Place ingredients desired for your salad on a plate, then lay the pear slices neatly around the spinach. Top with Tilapia, fish of choice or chicken.
Drizzle with Pear Balsamic Vinaigrette.
When I was finished with the salad I was completely satisfied and nourished. Not only did I have my vegetables, but I had fruit and plently of protein as well. A light and healthy meal. It was divine!