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.
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.