Baby Spinach Salad with Toasted Hazelnuts, Pear, and Parmesan

By WinnieAb
March 8, 2010
6 Comments


Author Notes: I love the mild flavor of baby spinach as well as the simplicity of using it- there is no chopping required.
In this salad, I combined the spinach with parsley because I love its nutritional profile (it is very high in minerals as well as vitamin C), as well as it’s characteristic fresh taste. Toasted hazelnuts add depth and crunch, the pear adds a little sweetness, and the shaved parmesan lends it’s salty richness.
I strongly recommend using Parmigiano-Reggiano cheese here (it’s pretty expensive but a little goes a long way), but any hard Italian cheese will work. I like this dressed with just a drizzle of good olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer.
WinnieAb

Serves: 2-4

Ingredients

  • 7 cups baby spinach (more or less), preferably organic
  • 1 cup fresh parsley, coarsely chopped
  • 1/4 cup shredded red cabbage-optional
  • 1/2 cup hazelnuts, toasted in a 350°F oven for appox. 5 minutes
  • 1 organic pear, shaved with a vegetable peeler
  • approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeler for this)
  • your best olive oil and fresh lemon juice
  • coarse sea salt and fresh ground pepper- to taste

Directions

  1. Mix all ingredients (except cheese, olive oil, lemon juice, salt and pepper) in a medium-large bowl.
  2. Compose salad on plates and arrange shaved parmesan on top. Drizzle with olive oil and fresh lemon juice. Sprinkle with a little course sea salt and fresh ground pepper if you like.

More Great Recipes:
Salad|Vegetable|Gluten-Free|Vegetarian

Reviews (6) Questions (0)

6 Comments

cheese1227 March 14, 2010
This looks lovely. I have some pear vinegar in the pantry that would go nicely with this combination.
 
NakedBeet March 9, 2010
With no fussing, this can easily become my bring to work salad.
 
lastnightsdinner March 8, 2010
I was just hoping that someone would post a great spinach salad recipe, and poof - here you are! Yum.
 
Author Comment
WinnieAb March 8, 2010
:)
 
Author Comment
WinnieAb March 8, 2010
Thanks monkeymom!
 
monkeymom March 8, 2010
This is so beautiful. Thanks for discussing the nutritional aspect as well as it is very interesting and otherwise hard to find this information.