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Pear, Goat Cheese and Spinach Salad with Warm Maple-Bacon Dressing

 
One serving costs about $7.73 One serving costs about $7.73 One serving costs about $7.73

$7.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,gluten free,primal side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

The recipe Pear, Goat Cheese and Spinach Salad with Warm Maple-Bacon Dressing can be made in about about 45 minutes. One portion of this dish contains around 29g of protein, 67g of fat, and a total of 1030 calories. For $7.73 per serving, you get a main course that serves 2. This recipe from Foodista requires center cut bacon, onion, maple syrup, and goat cheese. It is a good option if you're following a gluten free and primal diet. 1 person found this recipe to be yummy and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Beet and Anjou Pear Noodles with Warm Bacon-Pistachio Dressing & Baked Goat Cheese, Warm Spinach and Pear Salad With Bacon Dressing, and Spinach Salad with Warm Maple Bacon Dressing are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Chehalem INOX Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 13 dollars per bottle.

Chehalem INOX Chardonnay

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.

» Get this wine on Wine.com

Ingredients

Servings:
6 strips
6 strips thick-cut bacon
thick-cut bacon
0.33 cups
0.33 cups apple cider vinegar
apple cider vinegar
0.5 cups
0.5 cups maple syrup
maple syrup
some
some salt and pepper
salt and pepper
0.25 cups
0.25 cups pine nuts
pine nuts
4 cups
4 cups fresh baby spinach
fresh baby spinach
1 large
1 large pear
pear
0.5
0.5  red onion
red onion
4 oz
4 oz goat cheese
goat cheese
6 strips thick-cut bacon
6 strips
thick-cut bacon
0.33 cups apple cider vinegar
0.33 cups
apple cider vinegar
0.5 cups maple syrup
0.5 cups
maple syrup
some salt and pepper
some
salt and pepper
0.25 cups pine nuts
0.25 cups
pine nuts
4 cups fresh baby spinach
4 cups
fresh baby spinach
1 large pear
1 large
pear
0.5  red onion
0.5
red onion
4 oz goat cheese
4 oz
goat cheese

Equipment

baking sheet
baking sheet
paper towels
paper towels
microwave
microwave
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
baking sheet
baking sheet
paper towels
paper towels
microwave
microwave
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

Preheat oven to 425. On a baking sheet lined with parchment or foil, bake the bacon for approximately 15 minutes or until crisp. Transfer the bacon to a paper towel lined plate to drain and pour the bacon drippings into a bowl. Set aside. In a small saute pan, toast the pine nuts over med-high heat until golden and toasted. Transfer to a bowl and set aside. In a small bowl, whisk together 1/4 cup of bacon drippings, apple cider vinegar and maple syrup until thoroughly combined. Salt and pepper to taste. (The dressing will separate quickly so you will want to whisk again before plating. If the dressing starts to cool you can reheat it in the microwave for 10-15 seconds to warm it up.) Divide the spinach between two plates. Top the spinach with the red onion, pear, goat cheese and pine nuts. Crumble two slices of bacon and sprinkle over the salad. Spoon the dressing over the salad and serve. You will have leftover dressing (and bacon, possibly), store in an airtight container in the refrigerator for up to 5 days. Heat in the microwave for 15-20 seconds and whisk before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.73
Ingredient
6 strips thick-cut bacon
⅓ cups apple cider vinegar
½ cups maple syrup
¼ cups pine nuts
4 cups fresh baby spinach
1 large pear
½ red onion
4 ounces goat cheese
Price
$3.09
$0.30
$4.09
$1.81
$1.41
$0.76
$0.18
$3.81
$15.45

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
1029 Calories
28g Protein
66g Total Fat
80g Carbs
31% Health Score
Limit These
Calories
1029
51%

Fat
66g
103%

  Saturated Fat
23g
147%

Carbohydrates
80g
27%

  Sugar
62g
69%

Cholesterol
97mg
32%

Sodium
1079mg
47%

Get Enough Of These
Protein
28g
58%

Vitamin K
305µg
291%

Manganese
4mg
207%

Vitamin A
6286IU
126%

Vitamin B2
1mg
89%

Phosphorus
452mg
45%

Copper
0.87mg
44%

Folate
142µg
36%

Magnesium
141mg
35%

Vitamin B1
0.53mg
35%

Selenium
24µg
35%

Vitamin B6
0.63mg
31%

Vitamin B3
6mg
30%

Potassium
1047mg
30%

Vitamin C
23mg
29%

Zinc
3mg
26%

Calcium
254mg
25%

Iron
4mg
25%

Fiber
5g
24%

Vitamin E
3mg
23%

Vitamin B5
1mg
12%

Vitamin B12
0.65µg
11%

Vitamin D
0.66µg
4%

covered percent of daily need

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