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.
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
How to Make It
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.
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This is a favorite of mine that I have made many times. I love that it is also a nutritional bargain with so many great vitamins and minerals with very few calories. I have added additional pears, dried cranberries and toasted almonds or glazed walnuts. I can see why using an apple and mixed greens would leave you feeling it lacked something!
I served this salad alongside CL's Apple, Goat Cheese, and Pecan Pizza. I used half baby spinach and half mixed greens. I also added a sliced Fuji apple since I had it on hand. If I hadn't served this alongside the pizza, I definitely would have thought it lacked something. I would definitely add goat cheese or walnuts or pecans if I served it without the pizza. I also added two pre-cooked chicken breasts to the salad.
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