Fresh pears, walnuts and spinach tossed with a citrusy, pear dressing. Sweet ripe pears, crunchy walnuts and fresh spinach are drizzled with a light pear and citrus vinaigrette.
This Heart-Check Certified recipe is brought to you by California Walnuts.
Nutrition Facts
Pears with Walnut and Spinach with Citrusy Dressing
Calories
Protein
FiberNutrition Facts
| Calories | 230 | |
|---|---|---|
| Total Fat | 17.0 g | |
| Saturated Fat | 20. g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 10.0 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 30 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 5 g | |
| Sugars | 10 g | |
| Protein | 4 g | |
Dietary Exchanges
1 fruit, 1 vegetable, 3 fat
Ingredients
Servings 4
Serving Size 1/4 of the salad
Citrusy Dressing Ingredients
-
1 very ripe or overripe USA Anjou or Bartlett Pear, peeled, cored, and coarsely chopped -
1/4 cup fresh mandarin orange juice -
1/4 cup unseasoned rice vinegar -
2 teaspoons grated, fresh ginger -
1/4 teaspoon Kosher salt -
1/4 teaspoon freshly-ground black pepper -
2 tablespoons toasted sesame oil, or olive oil
Salad Ingredients
-
1 5 ounce bag of baby spinach -
1 large, perfectly ripe USA Green Anjou Pear -
1/3 cup walnut pieces, divided
Directions
Tip: Click on step to mark as complete.
-
To make the dressing: Combine the pear, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week. -
In a large bowl, place baby spinach. Add thinly sliced pears, mandarins, ¼ cup of walnuts with 4 tablespoons of the dressing, and toss to coat. Taste and adjust the seasoning with more salt and pepper, as needed. -
To plate, serve to small plates and sprinkle remaining walnuts on top.
