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Spinach and Pear Salad

Photo: Lee Harrelson; Styling: Mindi Shapiro
Yield 5 servings (serving size: 1 1/2 cups)
Include this fresh spinach salad featuring ripe fall pears on your Thanksgiving menu this year. Flat-leaf or baby spinach works best in this salad, but you can also use red-leaf lettuce.

Ingredients

  • 2 tablespoons water
  • 1 1/2 tablespoons red-wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 Bosc or Anjou pear, cut lengthwise into 15 slices
  • 8 cups torn spinach
  • 1/4 cup thinly sliced red onion

Nutrition Information

  • calories 72
  • caloriesfromfat 41 %
  • fat 3.3 g
  • satfat 0.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 1.8 g
  • carbohydrate 11 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 89 mg
  • calcium 56 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

  2. Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.