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Spinach salad with caramelized pears |
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The baby spinach variety has a sweet and tender texture that goes well in any salad. The caramelized pears highlight this salad and go well with the goat cheese, dried cranberries and orange dressing.
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CARAMELIZED PEARS
- 1 medium pear, peeled and cut into 1-inch wedges
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
SALAD
- 6 cups baby spinach
- 1/2 cup crumbled goat cheese (about 2 oz)
- 1/3 cup dried cranberries
- 1 cup thinly sliced red bell pepper
- 1/3 cup toasted sliced almonds
DRESSING
- 1 Tbsp orange juice concentrate
- 1 Tbsp olive oil
- 1 Tbsp apple cider
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/2 tsp finely chopped garlic
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- Lightly coat a small nonstick skillet with cooking spray. Add the pear wedges and sauté for 1 minute. Add the sugar and cinnamon and sauté for 2 minutes or just until the pears begin to soften. Remove from the heat and set aside.
- Place the baby spinach, goat cheese, cranberries, red pepper and almonds in a large serving bowl.
- Prepare the dressing by whisking together the orange juice concentrate, oil, apple cider, honey, mustard and garlic in a small bowl. Pour the dressing over the salad and toss. Garnish with the pear wedges and serve.
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Nutritional Analysis
per Serving
| Calories |
224 |
| Protein |
6 g |
| Fat |
11 g |
| Saturated Fat |
2.9 g |
| Carbohydrates |
29 g |
| Cholesterol |
7 mg |
| Sodium |
175 mg |
| Fiber |
5.5 g |
Prep Time: 15 minutes
Cook Time: 3 minutes
Make Ahead: Prepare the salad early in the day but dress just before serving.
Serves 4
Nutrition Watch: Spinach may reduce the risk of osteoporosis, heart disease, colon cancer, arthritis and other diseases.
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