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Spinach-Pear Salad with Mustard Vinaigrette
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Yield: 12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)
Source: Cooking Light, NOVEMBER 2004
CL Comments: 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.
Comments from a TX Kitchen: There is way too much oil in this. I made the dressing
twice and used 2 tsp. This is really good, like the Strawberry Spinach Salad. I used red pears and it was wonderful!
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
INSTRUCTIONS:
- 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 INFO:
H.U: 1 per serving
CALORIES 52(47% from fat); FAT 2.7g (sat 0.7g,mono 1.6g,poly 0.2g);
PROTEIN 1.7g; CHOLESTEROL 2mg; CALCIUM 58mg; SODIUM 215mg; FIBER
1.4g; IRON 0.8mg; CARBOHYDRATE 6.1g
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