Spinach-Pear Salad with Mustard Vinaigrette

Spinach-Pear Salad with Mustard Vinaigrette Recipe
Becky Luigart-Stayner; Melanie J. Clarke
A fresh salad featuring ripe fall pears is a welcome addition to the Thanksgiving table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.

Yield:

12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 47 %
Fat 2.7 g
Satfat 0.7 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 1.7 g
Carbohydrate 6.1 g
Fiber 1.4 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 215 mg
Calcium 58 mg

Ingredients

2 Bosc pears, cored and thinly sliced
1 (6-ounce) package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extravirgin olive oil
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

Note:

Diane Morgan,

Cooking Light

November 2004
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