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4 servings/311 calories per serving
NOTE: If you don't have pears, then strawberries are a good stand in.
INGS
1/2 cup pecans
2 tablespoons olive oil
1 tablespoon + 1 teaspoon white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped red onion
2 large red or green pears, quartered, cored, and cut into thin slices
2 tablespoons golden raisins
1 bag (6 ounces) prewashed baby spinach
3 ounces reduced-fat gat cheese, crumbled
1. Toast the pecans in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant. tip onto a plate and let cool.
2. Whisk the oil, vinegar, honey, salt, and pepper in a salad bowl. Stir in the onion, then the pears and raisins. Add the spinach and toss to coat.
3. Divide the salad among 4 plates and top each with the reserved pecans and goat cheese before serving.
NOTE: If you don't have pears, then strawberries are a good stand in.
INGS
1/2 cup pecans
2 tablespoons olive oil
1 tablespoon + 1 teaspoon white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped red onion
2 large red or green pears, quartered, cored, and cut into thin slices
2 tablespoons golden raisins
1 bag (6 ounces) prewashed baby spinach
3 ounces reduced-fat gat cheese, crumbled
1. Toast the pecans in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant. tip onto a plate and let cool.
2. Whisk the oil, vinegar, honey, salt, and pepper in a salad bowl. Stir in the onion, then the pears and raisins. Add the spinach and toss to coat.
3. Divide the salad among 4 plates and top each with the reserved pecans and goat cheese before serving.
