Spinach-Pear Salad with Hot and Sour Dressing



2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 119
Caloriesfromfat 25 %
Fat 3.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 22.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 197 mg
Calcium 0.0 mg


1 tablespoon finely chopped green onions
2 tablespoons white wine vinegar
1 teaspoon minced jalapeno pepper
1/2 teaspoon sesame oil
1 teaspoon lime juice
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups torn fresh spinach
1 small ripe pear, cored and sliced lengthwise
1 small tomato, cut into wedges
2 teaspoons chopped walnuts, toasted


Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.

Place 1 cup spinach on each of 2 salad plates. Arrange pear and tomato evenly over spinach. Sprinkle walnuts evenly over each salad.

Shake vinegar mixture, and pour into a small saucepan. Cook over medium heat until thoroughly heated; spoon warm vinegar mixture over salads. Serve immediately.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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