Salads don’t have to be boring, why not try this delicious and ever so indulgent Potato, Pear and Pecan Salad. Enjoy a fresh and delicious salad made with the finest ingredients. Here is another great salad recipe that is light and healthy.
Potato, Pear and Pecan Salad
2 Firm ripe dessert pears
2 teaspoon Lemon juice
2 teaspoon Poppy seeds
1 teaspoon Dijon mustard
3 tablespoon Groundnut oil
2 teaspoon White wine vinegar
1 tablespoon Hazelnut or walnut oil
75 g/3 oz Toasted pecan nuts
175 g/6 oz Baby spinach leaves
900 g/2 lb New potatoes, red skin, unpeeled
Salt and freshly ground black pepper
Scrub the potatoes, then cook in a saucepan of lightly salted boiling water for 15 minutes, or until tender. Drain, cut into halves, or quarters if large, and place in a serving bowl.
In a small bowl or jug, whisk together the mustard and vinegar. Gradually add the oils until the mixture begins to thicken. Stir in the poppy seeds and season to taste with salt and pepper.
Pour about two thirds of the dressing over the hot potatoes and toss gently to coat. Leave until the potatoes have soaked up the dressing and are just warm.
Meanwhile, quarter and core the pears. Cut into thin slices, then sprinkle with the lemon juice to prevent them from going brown. Add to the potatoes with the spinach leaves and toasted pecan nuts. Gently mix together.
Drizzle the remaining dressing over the salad. Serve immediately before the spinach starts to wilt.
Here is another variation:
This is definitely a delicious salad recipe made with mixed veggies.