Spinach Salad with Pears and Walnuts

Oxmoor House
Pears are one of the few fruits that improve in flavor and texture after they're picked. The sweetness of the pear slices balances the tangy vinaigrette and sharp cheese in this colorful salad.
6 servings (serving size: about 1 cup salad, 2 teaspoons goat cheese, and 1 1/2 teaspoons walnuts)


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2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups fresh baby spinach
1 small ripe red Bartlett pear, thinly sliced
1/4 cup (1 ounce) crumbled goat cheese
3 tablespoons chopped walnuts, toasted


Prep: 6 Minutes
Cook: 1 Minute

Combine first 5 ingredients in a small bowl; stir well with a whisk.

Combine spinach and pear in a large bowl. Pour vinaigrette over spinach mixture; toss gently to combine. Arrange spinach mixture evenly on plates. Top evenly with goat cheese and walnuts.

Created date

March 2010

Nutritional Information

Calories 115
Fat 8.6 g
Satfat 2 g
Protein 3.1 g
Carbohydrate 8.3 g
Cholesterol 5 mg
Iron 1 mg
Sodium 106 mg
Caloriesfromfat 67 %
Fiber 2.2 g
Calcium 65 mg