Pear Salad

Spinach and Pear Salad
View Cooking Light MenuFlat-leaf or baby spinach works best in this salad, but you can also use red-leaf lettuce. object2=" ?>2 tablespoons water object2=" ?>1 1/2 tablespoons red-wine vinegar object2=" ?>1 tablespoon olive oil object2=" ?>1 tablespoon honey object2=" ?>2 teaspoons Dijon mustard object2=" ?>1/4 teaspoon black pepper object2=" ?>1 Bosc or Anjou pear, cut lengthwise into 15 slices object2=" ?>8 cups torn spinach object2=" ?>1/4 cup thinly sliced red onion Combine first 6 ingredients in a small bowl, stirring with a whisk.
Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Yield: 5 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVINGCALORIES 72(41% from fat); FAT 3.3g (sat 0.4g,mono 2.1g,poly 0.4g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 89mg; FIBER 2.3g; IRON 1.4mg; CARBOHYDRATE 11g
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