Spinach-Pear Salad with Hot and Sour Dressing

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 25%
  • Fat: 3.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 22.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 197mg
  • Calcium: 0.0mg


  • 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


  1. Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
  2. Place 1 cup spinach on each of 2 salad plates. Arrange pear and tomato evenly over spinach. Sprinkle walnuts evenly over each salad.
  3. Shake vinegar mixture, and pour into a small saucepan. Cook over medium heat until thoroughly heated; spoon warm vinegar mixture over salads. Serve immediately.
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