Spinach Pear Salad with Mustard Vinaigrette

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Yields:	12 servings
Rate this Recipe
Submitted by: Linda Litman

	Preparation	10 minutes
	Cooking	0 minutes
	Ready In	10 minutes

Be the first to add a photo of this recipe!

Ingredients

2	each	pears	cored and thinly sliced
6	ounces	spinach	baby
3	tablespoons	water
2	tablespoons	balsamic vinegar
1	teaspoon	sugar
5	teaspoons	olive oil	extra-virgin
1 1/2	teaspoons	prepared mustard	grainy sone-ground
3/4	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground coarse
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	shaved

Directions

Combine pear slices and spinach in a large bowl.

Whisk all remaining ingredients except the cheese in a small bowl.

Drizzle the vinaigrette over the salad and toss gently to coat. Sprinkle with the cheese.

Yield: 12 servings Serving size: 2/3 cup salad and 1 teaspoon of cheese)

Calories: 52 (47% from fat); Fat: 2.7g (sat 0.7g); Protein: 1.7g; Carbs: 6.1g; Fiber: 1.4g; Cholesterol: 2mg

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Australian Shrimp On The Barbie

This Shrimp is sooo finger likin' good! My 3 year old son (who is very small for his age and outragously finicky) ate 2 whole kabobs by himself!!! I was shocked, and it was so easy to prepare and cook we will definatly be enjoying shrimp with other meals, it has become a regular dinner starter for us.

Reviewed by briggiem