• 1/2 cup Smude Premium Cold Pressed High Oleic Sunflower Oil

  • 1/4 cup Pear Infused White Balsamic Vinegar 

  • 1 Tablespoon pure honey

  • 1/4 teaspoon fresh ground black pepper

  • 1/4 teaspoon sea salt

  • 2 larger pears  Wash completely, remove blemishes, leave skin on pear

  • 3/4 cup pecan halves or if you prefer, pecan chips 3-4 cups fresh spinach AND 3-4 cups chopped romaine leave


To make dressing: cut one pear in half, remove seeds, place in blender or food processor with Smude sunflower oil, pear infused vinegar, honey, pepper and sea salt. Blend on highest speed for 1-2 minutes (needs to be completely smooth). Put dressing in a bowl or salad dressing jar (I have a food grade squeeze bottle I picked up from the restaurant supply store. It was inexpensive to buy and helps to make your dressing go a lot farther) and refrigerate. Slice remaining pears into 1-2 inch strips. Now if you are feeding a crowd and don’t want to bother with individual salads, put all the greens, pecans and pear strips into a large serving or salad bowl and sprinkle some of the pear vinaigrette dressing on and toss lightly. Use enough dressing to cover ingredients lightly. Serve immediately…….OR……….put out the number of salad bowls or plates you need on the counter. Place your greens on the plate, pear slices and pecans. Sprinkle with dressing (this is where the squeeze bottle for dressing works nicely and it is a lot faster) and serve (or if need be you could refrigerate the salads for a little while).

Janel's Pear Vinaigrette Salad

16 oz. Cold Pressed Sunflower Oil


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