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Pear Salad with Jicama and Snow Peas

Yield 4 servings

Ingredients

  • 2 cups fresh snow peas*
  • 2 ripe pears, peeled
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 small jícama, peeled*
  • 2 cups fresh spinach leaves
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 to 2 green onions, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 127
  • caloriesfromfat 48 %
  • fat 6.8 g
  • satfat 0.8 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 2.5 g
  • carbohydrate 16 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 43 mg
  • calcium 53 mg

How to Make It

  1. Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.

  2. Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.

  3. Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.

  4. Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.