Spinach and Pear Salad
ariana winer
This recipe is for a delicious spinach salad with pear and pineapple so you can enjoy a variety of flavors while maintaining 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, ripe fresh
  • 4 cups spinach, fresh
  • 1/3 cups walnuts, candied
  • 1/3 cups fresh cilantro, disinfected
Preparation
10 mins
0 mins
Low
  • Place the mustard, honey, salt, pepper, vinegar, and cilantro leaves in the blender.
  • Turn on the blender, and when it is well mixed, remove the central part of the blender lid.
  • While blending, pour in the olive oil in a thin stream.
  • When it stops integrating into the mustard and honey mixture, add a splash more vinegar.
  • Adjust the taste: if it is too acidic, add a bit more honey, and if it is too sweet, add a bit more vinegar.
  • Transfer half of the vinaigrette to a glass bowl and marinate the chicken breasts there.
  • Add a bit of oil to the grill or skillet and grill the chicken breasts perfectly. Set aside.
  • Slice the pear into half-moons and marinate in the remaining vinaigrette.
  • Do the same with the pineapple and grill it on the grill or skillet.
  • Cut the pineapple into cubes and set aside the pear and pineapple.
  • Mix the spinach with the vinaigrette in a bowl and serve.
  • Slice the chicken into strips and place it on top of the previous ingredients.
  • Add the pear and pineapple, the rest of the vinaigrette, the candied walnuts, and the cilantro leaves.

Nutritional Information

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