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

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.

Diane Morgan
Recipe by Cooking Light November 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

52 calories; calories from fat 47%; fat 2.7g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.2g; protein 1.7g; carbohydrates 6.1g; fiber 1.4g; cholesterol 2mg; iron 0.8mg; sodium 215mg; calcium 58mg.
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