Spinach and Pear Salad with Rosemary Vinaigrette
A fabulous gourmet salad recipe!
Servings: 4 servings
Ingredients
VINAIGRETTE:
- 2 tablespoons red wine vinegar
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable broth
- 1½ tablespoons minced shallots
- 2 teaspoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1½ teaspoons chopped fresh rosemary
- salt and pepper, to taste
SALAD:
- 4 cups (packed) fresh baby spinach leaves
- 2 tablespoons coarsely chopped toasted pecans
- 2 medium ripe pears, unpeeled (cored and thinly sliced)
- ¼ cup crumbled blue cheese
Instructions
PREPARE THE VINAIGRETTE:
- In a blender, process the vinegars, broth, shallots and olive oil until smooth. Pour into a small dish. Stir in the parsley and rosemary. Season the dressing to taste with salt and pepper.
ASSEMBLE THE SALAD:
- In a large bowl, toss the spinach and pecans with enough dressing to coat. Divide the salad among 4 plates. Top with sliced pears and sprinkle with cheese.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 337mg | Potassium: 1478mg | Fiber: 9g | Sugar: 10g | Vitamin A: 22372IU | Vitamin C: 72mg | Calcium: 290mg | Iron: 7mg