Spinach and Pear Salad

Sunday, October 16, 2011

This is a nice fall salad that makes use of wonderfully fragrant ripe pears. The hardest thing about making this spinach and pear salad is not eating the pears ahead of time. Feel free to add some slivered red onion or a half cup of sliced mushrooms to this delicious salad.


  • 1 10 ounce package baby spinach
  • 3 ripe Bartlett pears, peeled, cored and sliced
  • 1/2 cup raisins or dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tsp extra-virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • Pinch of salt (optional)


Wash and dry spinach and place in large bowl with pear slices. Sprinkle raisins and walnuts on top. Whisk oil, vinegar, lemon and salt and drizzle over salad.

Serves 4-6

Per Serving: Calories 164, Calories from Fat 46, Total Fat 5.2g (sat 0.5g), Cholesterol 0mg, Sodium 39mg, Carbohydrate 26.6g, Fiber 3.8g, Protein 2.8g

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