Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Include this fresh spinach salad featuring ripe fall pears on your Thanksgiving menu this year. Flat-leaf or baby spinach works best in this salad, but you can also use red-leaf lettuce.

Recipe by Cooking Light October 2001

Gallery

Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl, stirring with a whisk.

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  • Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

72 calories; calories from fat 41%; fat 3.3g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.4g; protein 1.8g; carbohydrates 11g; fiber 2.3g; cholesterol 0mg; iron 1.4mg; sodium 89mg; calcium 56mg.
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