Spinach and Pear Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 41%
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.8g
  • Carbohydrate: 11g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 89mg
  • Calcium: 56mg

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

  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.
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.

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