I received a last-minute reminder to bring something to a potluck at work. Since I didn’t have time to go shopping, I made do with what I had on hand and a dressing my mother used to make potato salad. At work, everyone loved the salad. time-consuming to make, but well worth the effort.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 salad |
Ingredients
- 1 ½ cups chopped fresh spinach
- 1 ½ cups chopped romaine lettuce
- ½ ripe Bartlett pear – skinned, cored, and diced into medium chunks
- ½ Fuji apple – skin on, cored, and diced into medium chunks
- ¼ cup halved seedless red grapes (Optional)
- 3 tablespoons rice vinegar
- 1 tablespoon caramel topping (such as Hershey’s®)
- ¼ teaspoon sesame oil
- ¼ teaspoon toasted sesame seeds
Instructions
- Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
- Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 9 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 140 mg |
| Sugars | 25 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
9.28.19 First, I must say I had my doubts about the caramel syrup, but moved forward with it. The syrup basically balances out the tartness of the vinegar, and I could detect no caramel flavor at all (and that’s a good thing IMO). The apples provided some sweet crunch and the pears additional sweetness. With the sesame oil and rice vinegar in the dressing, I would describe this salad as having an Asian flair. We don’t like our salads soaked in dressing, so I did have some left, and it went into the fridge for probably another luncheon salad tomorrow. Super simple to make, and we enjoyed it.