Spinach & Pear Salad

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

2 tbsp. water

1 1/2 tbsp. red-wine vinegar

1 tbsp. oilve oil

1 tbsp. honey

2 tsp. Dijon mustard

1/4 tsp. black pepper

1 Bosc or Anjou pear, cut lenghwise into 15 slices

8 cups torn flat-leaf or baby spinach

1/4 cup thinly sliced red onion

  1. Combine first (6) ingredients in a small bowl, stirring with whisk.
  2. Place pear slices in a large bowl. Spoon 1 tbsp. dressing over pear; toss to coat. Add remaining dressing, spinach, and onion; toss to coat.

CALORIES 72 (41% from fat); FAT 3.3g (sat. fat 0.4g); CHOL 0mg; SOD 89mg; CARB 11g; FIBER 2.3g; PROTEIN 1.8g

Based on recipe from Cooking Light Annual Recipes 2002

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