Recipe Summary

Prep time:
Yield: 6 servings

Ratings & Reviews

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Rated by 2 visitors

This recipe is...

  • rich in veggies
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Spinach Salad with Pears and Pecans

This recipe serves:  6
For the Vinaigrette:

1 tablespoon finely chopped shallots
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey
pinch of salt
freshly ground black pepper
For the Salad:

12 cups spinach leaves
2 Bosc pears
1/2 cup dried cranberries
1 tablespoon chopped, toasted pecans
Cooking Instructions
For the vinaigrette:
1. In a small bowl, whisk the shallots, sherry vinegar, Dijon mustard, honey, salt and pepper together. Slowly whisk in the olive oil.

For the salad:
1. Place the spinach in a large salad bowl.

2. Core and slice the pears and toss them with the spinach and vinaigrette. Sprinkle with the dried cranberries and toasted pecans.

Serving Size: about 2 cups

Nutritional Information

Number of Servings: 6

Per Serving

  • Calories
  • 140
  • Carbohydrate
  • 22 g
  • Fat
  • 6 g
  • Fiber
  • 4 g
  • Protein
  • 2 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 69 mg