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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Spinach-Pear Salad with Mustard Vinaigrette

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.

Cooking Light NOVEMBER 2004

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

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.

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
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Spinach-Pear Salad with Mustard Vinaigrette recipe

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