Spinach-Pear Salad with Mustard Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 47%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 6.1g
  • Fiber: 1.4g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 215mg
  • Calcium: 58mg

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

  1. 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.
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