Spinach, Shrimp and Pear Salad with Pinons 


The fresh, healthy taste of spinach is perfect with pears for a change from the predictable mushrooms. Small shrimp and Hotter-Than-Fire Dressing make it wonderful. Garlic or cheese breadsticks would make a good accompaniment to this salad. 

Preparation Time: 6 to 8 minutes

Yield: 2 large or 4 small servings

1, 12 ounce package fresh spinach

2 ripe Bartlett or d’Anjou pears

¾ pound small, cooked shrimp, peeled and deveined

¼ cup Hotter-Than-Fire Dressing

Freshly ground black pepper

2 Tablespoons roasted pinons (see*Note)


1. Place spinach first ina colander and sray water over it, then place it in a salad spinner to drain. 

2. Slice the pears in half lengthwise; remove the core (but leave the peel), then cut the fruit into thin wedges.

3. Place the spinach and shrimp in a salad bowl and toss with the dressing. Add ground pepper, if desired.

4. To serve, divide the spinach mixture among the plates or bowls and top with the pear wedges. Sprinkle with the pinons and serve. 

*Note: If rosted pinons (pine nuts) are unavailable, roast them in a saute pan over medium-high heat, stirring, being careful not to burn.


Per serving: (1/4 recipe): Calories 197 Protein 21 g, Fiber 5 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 166 mg, Sodium 302 mg. (Analyzed with pinons.)


Hotter-Than-Fire Dressing

This salad dressing delivers what it promises. Tightly covered, it will keep 1 month in the refrigerator.

 Preparation time: 5 minutes

 Yield: 1 cup 

¾ cup spicy hot tomato juice (approximately 1, 5 ½ oz can)

3 Tablespoons cider vinegar

1 fresh jalapeno chile, minced

1 teaspoon crushed red pequin quebrado chile

2 cloves garlic, minced

2 Tablespoons extra-virgin olive oil, preferably Spanish

1. Combine the tomato juice, vinegar, jalapeno, pequin chile, garlic and oil. Whisk together or place in a jar and shake. Per serving (2 Tablespoons): Calories 38, Protein 0 g, Carbohydrates 2 g, Fiber 0 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 83 mg.



Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.

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