Spinach and pear salad
ariana winer
This recipe is a delicious spinach salad with pear and pineapple so you can enjoy a variety of flavors, keeping the line and the health of your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/3 cups apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 cups mustard
  • 1/2 cups honey
  • 1 tablespoon table salt
  • 1 tablespoon black pepper powder
  • 1/3 cups fresh cilantro, disinfected
  • 4 tablespoons chicken breast, half breasts, boneless and skinless
  • 2 pears, ripe but firm, in thick slices
  • 2 slices pineapple, fresh ripe
  • 4 cups spinach, fresh
  • 1/3 cups walnuts, pralines
  • 1/3 cups fresh cilantro, disinfected
Preparation
10 mins
0 mins
Low
  • Place the mustard, honey, salt, pepper, vinegar and coriander leaves in the blender.
  • Turn on the blender and when it is well mixed, remove the center part of the lid of the blender.
  • Continuing to liquefy, pour the olive oil into a string.
  • When this stops integrating to the mixture of mustard and honey, add a little more vinegar.
  • Rectify the flavor: if you are too acid, add a little more honey and if it is too sweet, add a little more vinegar.
  • Pass half of the vinaigrette to a vidiro bowl and marinade the chicken breasts there.
  • Add a little oil to the grill or pan and roast the breasts perfectly. Reservation.
  • Cut the pear and marina in half the moons in the rest of the vinaigrette.
  • Do the same with the pineapple and grill on the grill or pan.
  • Cut the pineapple into cubes and reserve the pear and pineapple.
  • Mix the spinach in a bowl with the vinaigrette and serve.
  • Slice the chicken into strips and place on the above.
  • Add the pear and pineapple, the rest of the vinaigrette, the pralines and the coriander leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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