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Spinach and Pear Salad
Makes 4 Servings
*2 Bartlett pears, cored and cut in half
*4 cups fresh baby spinach, washed
*4 teaspoons toasted chopped pecans
*1/2 cup Canyon Ranch Rosemary Vinaigrette dressing
*1 ounce blue cheese, crumbled
1Slice pears and place in steamer basket over boiling water for about 3 minutes or until soft. (Try using seasonal pears without steaming for a crisper salad.)
2In a large bowl, combine spinach, pecans and dressing.
3Divide into 4 equal portions and top each with 1/4 of the crumbled blue cheese and sliced pears.
  • Blue cheese, pears and spinach unite in a harmonious and elegant dish. Our chef's preferred blue for this recipe is Gorgonzola.
  • EACH SERVING CONTAINS APPROXIMATELY: 70 calories, 7 gm. carbohydrate, 4 gm. fat, 5 mg. cholesterol, 3 gm. protein, 267 mg. sodium, 2 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at