Recipe Summary

Yield: 6 servings

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This recipe is...

rich in veggies
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    


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