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Smokey Bones' Grilled Oregon Pear and Spinach Salad

Contributed by: NAPSA

Grill Adds A Thrill To Sensational Salad (NAPSA) - Thanks to some culinary creativity, salads aren't a garden-variety dish anymore.

Smokey Bones' Grilled Oregon Pear and Spinach Salad
That's because chefs are venturing beyond vegetables to bring new taste sensations to salads. At Smokey Bones, for example, a spinach salad gets topped with grilled pears and roasted pecans for a delightful combination.

"Our menu is both about honoring the traditions of slow-smoked foods and introducing new trends," explains John McLaughlin, who leads the restaurant's culinary team. "Adding fruits and nuts to a salad expands its taste and texture. Our new Grilled Oregon Pear and Spinach Salad may be the most flavorful salad you'll find in a casual dining restaurant."

And if you want to savor restaurant fare at home, try this recipe for a sensational salad:

Ingredients:

  • 1/4 pound whole pecans
  • 2 Bosc or Bartlett pears
  • 2 Tbsp. vegetable oil
  • 2 bags leaf spinach (9 oz. each), washed
  • 1 lb. red seedless grapes, washed
  • 2 cups bleu cheese crumbles
  • 1/2 medium red onion, sliced
  • 1 cup diced Roma tomatoes
  • 1 cup raspberry vinaigrette dressing (or vinaigrette dressing)
  • 1 can (15 oz.) mandarin orange segments, drained

Directions:

Chill one large mixing bowl and four large individual salad bowls.

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

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

Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into approximately 3/16" slices.

Immediately brush each pear slice lightly with oil on both sides, then place on grill for approximately 1 minute per side. Remove from grill, place on pan and chill in refrigerator.

Completing Grilled Oregon Pear and Spinach Salad:

Cut chilled pear slices in half lengthwise.

Chop cooled pecans into approximate 1/4" x 1/4" pieces.

In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans, tomatoes and vinaigrette dressing.

Toss well and portion into individual salad bowls. Garnish each salad with 1/4 of the drained mandarin oranges.

Smokey Bones has a reputation for great food and its award-winning culinary team has been featured on the Food Network. Its menu features tender chicken, choice steaks, signature burgers, seafood and fresh salads.

The restaurant features a rustic mountain lodge dining environment using tall timbers, stacked stone, fireplaces and images from the mountains.

To learn more or to find the location nearest you, visit www.smokeybones.com.

Serving Size: Makes 4 Servings


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