Spinach and Pear Salad

Spinach and Pear Salad Recipe
Photo: Lee Harrelson; Styling: Mindi Shapiro
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.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

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.

October 2001
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