Caramelised pear, celery and cabbage salad

Cooking Salads Caramelised pear, celery and cabbage salad

Serve this easy, heart-friendly pear salad as a side dish to a lovely lunch.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Heat oil in a large frying pan over medium-high heat. Cook pear, turning, for 5 to 6 minutes or until just starting to soften. Add sugar. Simmer, turning, for 3 to 4 minutes or until pear is caramelised. Remove from heat. Stand for 15 minutes to cool.
  2. Meanwhile, make Apple cider dressing Place vinegar, oil and mustard in a screwtop jar. Season with salt and pepper. Secure lid. Shake well to combine.
  3. Place celery, cabbage, onion, almonds and spinach in a bowl. Add pear and any pan juices to salad. Drizzle with dressing. Toss gently to combine. Serve.

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2 tsp extra virgin olive oil
2 medium pears, quartered, cored, cut into thick wedges
1 tbsp brown sugar
3 celery stalks, peeled into thin ribbons
1/4 small red cabbage, shredded
1/2 small red onion, thinly sliced
1/4 cup flaked almonds, toasted
80g baby spinach
1/4 cup apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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