Pear Pecan Salad with Homemade Raspberry Vinaigrette

Featured Pantry/Food Storage Items: Canned Pears, Vinegar and Nuts.

Pantry Storage Suggestion: Stock up on an extra bag of nuts this grocery tip.

This is going to be a special post with three recipes. Why am I feeling so generous? Frankly, I am so busy preserving food I only have time to do one post but also because all these recipes go together. They need to be together.

I often question my sanity while in the throes of canning season. "Do I really need all those canned pears?" I ask myself. After stumbling across this salad the other day using some canned pears, all I could think of was maybe I need to do more pears. I restrained myself. I still have so much canning to do, including salsa, which is really a project. Anywho -- I also do canned pears because the difference between home canned pears and store canned pears is laughable. They are so tasty when you do them yourselves. I can my pears in 100% white grape juice. I decided to throw some canned pears in my spinach salad. Garnished by yummy extras and some raspberry vinaigrette, heavenly.

Well, now I decided I needed to make my own raspberry vinegar (I had extra raspberries after two batches of raspberry jam) just so I could make my own vinaigrette all winter. So, I bring you the tasty three recipes that will keep you in delicious salads bright with flavor year round. My daughter, a non salad dressing kind of gal, loves this stuff. She asks for it on everything from her raisins to her spinach.

Raspberry Vinegar.

2 Cups raspberries

1 quart white wine or white vinegar

1/2 Cup sugar

Mash fruit in a large bowl. Put crushed fruit, vinegar and sugar into a large nonreactive pot. Bring to a simmer for 10 minutes. Remove from heat and let stand, covered, until cool. To remove fruit pulp, strain through a cheesecloth lined funnel into glass container. Cap with a nonmetallic lid. I like the new plastic screw on lids for canning jars. If you decide to use a decorative jar make sure it has a plastic or cork lid. The vinegar can be used immediately.

Raspberry Vinaigrette I actually cut the following recipe by 1/3 because the dressing should be used in 7 to 10 days and I am more of a sprinkler than a pourer.

1 1/2 Cup raspberry vinegar

3/4 cup sugar

1 TB poppy seeds

1/2 tsp dry mustard

1/2 Cup vegetable oil.

a dash of salt (optional)

Mix raspberry vinegar and sugar in a bowl and let sit until sugar is dissolved. Add poppy seeds and dry mustard and salt. Mix well. Whisk in oil and whisk until well combined. Chill and serve.

Pear Pecan Salad There are no real measurements here because it depends on how many people you are feeding.

Canned pears (I would use 2 halves per person.)

Baby spinach

A handful or two of pecans

1/4 cup of mozzarella cheese chunks per person

herbed croutons

freshly shredded Parmesan cheese

Toss and top with Raspberry Vinaigrette.

Russian Cooked Vegetable Salad

Featured Food Storage/Pantry Items: Canned beets or fresh beets, canned peas, pickles.

Storage Suggestion: Stock up on canned beets or preserve beets from your garden.

I have been trying to come up with a salad recipe for this blog that featured mostly food storage and pantry items for some time now. Then I remembered this favorite salad of mine which is an authentic Russian dish. I was first served it by our Russian friends. The weird part is I am not usually a fan of canned beets or canned peas but I love them in this recipe. You can always use fresh beets from your garden also. The best part about this recipe is that it uses long storage veggies like carrots and potatoes and canned veggies. A perfect food storage recipe that features a bright and fresh flavor.

Russian Salad

1 can (16 oz) of sliced beets (I actually used a smaller can and it turned out fine)

3 medium size potatoes, peeled and cut into small cubes

2 medium size carrots, peeled

3/4 cup chopped onion

3 medium size dill pickles or 1/2 cup , cut into 1/2 inch dice

1 can peas

1/4 cup chopped scallions

1/ Cup finely chopped dill or 1 TB dried dill

Salt and pepper to taste

Dressing:

1 tsp dry mustard

1/2 tsp sugar

3 Tb red wine vinegar

1/3 Cup sunflower or canola oil

Salt freshly ground pepper to taste

Peel and dice potatoes and boil in lightly salted water until tender but still slightly firm. Drain and chill potatoes in refrigerator. Chop remaining veggies while potatoes are cooking. Combine veggies with cooled potatoes and season with dill and salt and pepper. Toss gently. Whisk dressing ingredients together and toss gently with salad.

Orange Poppy Seed Dressing

I am on a semi diet again (ssh! I don't want to let my body know what my brain is planning. I become instantly hungry the moment I decide to eat better). As part of my dieting plan I decided I needed to eat more salads and that is Reason #1 that this beautiful orange poppy seed dressing had to be made. I am a big fan of poppy seed dressing. Unfortunately, it is a little over the top in the sugar department. This fresh citrus alternative may just save me as I launch my week of salads for lunch. It is nonfat and uses honey instead of refined sugar. The second reason: Have you seen the cost of salad dressing? If I want to climb out of an Italian dressing rut I need to start making some of my own dressings. I had all the ingredients for this pantry friendly dressing on hand. Although, I rarely buy straight orange juice concentrate. Next time I am going to make this dressing with the orange/pineapple juice I always have stocked. That ought to give it an interesting kick.

This dressing is quite tart but I am loving it on top of watermelon and spinach. If you want to sweeten it, add a touch more honey. All the credit for this recipe goes to Sue Dannahower who had it published at Taste of Home

Ingredients
4 tsp cornstarch
6 TB cold water
1 1/3 Cups Orange Juice
1/4 Cup white vinegar
4 tsp honey dijon mustard
4 tsp honey (add a little more for extra sweetness)
1 1/2 tsp poppy seeds
1/2 tsp salt

In a medium saucepan, stir cornstarch and water until smooth. Stir in the OJ, vinegar, mustard and honey. Bring to a boil. Cook and stir for 1 minute or until slightly thickened. Stir in poppy seeds and salt and chill in refrigerator.

TIP
Honey Mustard is a great flavor enhancer for many dishes. Buy an extra bottle next time it is on sale and add it to your pantry shelves. Also, spinach is a great garden staple. Plan on planting it this fall for Spring crop next year.