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.
1. 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.
2. Place the baby spinach, goat cheese, cranberries, red pepper and almonds in a large serving bowl.
3. 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.
1 medium pear, peeled and cut into 1-inch wedges
1 Tbsp brown sugar
1/2 tsp cinnamon
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
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
Nutritional Analysis per Serving
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.
Nutrition Watch: Spinach may reduce the risk of osteoporosis, heart disease, colon cancer, arthritis and other diseases.