Spinach, Fennel, and Pear Salad
Per ServingSpinach, Fennel, and Pear Salad |
||
|---|---|---|
| Makes: 14 servings | ||
| Serving Size: 1 cup | ||
| Calories | 95 | |
| Fat | 6 | g |
| Saturated Fat | 0.5 | g |
| Carbohydrate | 11 | g |
| Fiber | 3 | g |
| Sugars | 5 | g |
| Cholesterol | 0 | mg |
| Sodium | 90 | mg |
| Potassium | 380 | mg |
| Protein | 2 | g |
| Phosphorus | 45 | mg |
| Choices: Fruit 0.5, Vegetable 1, Fat 1 | ||
- Makes: 14 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
Ingredients
| 8 | cups | baby spinach leaves, stemmed and washed, patted dry |
| 2 | med. | fennel bulbs, trimmed and thinly sliced |
| 2 | large | Bartlett or Red D'Anjou pears, unpeeled, cored and thinly sliced |
| 1 | red onion, halved and very thinly sliced | |
| Dressing | ||
| 1/4 | cup | sherry vinegar |
| 1/2 | tsp. | Dijon mustard |
| 1/2 | tsp. | honey |
| 1 | garlic clove, finely minced | |
| 1/4 | cup | walnut or olive oil |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | cup | walnuts |
Directions
- In a large serving bowl, combine the spinach, fennel, pears, and red onion.
- For the dressing, in a small bowl whisk together the sherry vinegar, mustard, honey, and garlic. Slowly pour the oil into the vinegar mixture in a thin stream and whisk until emulsified. Season with the salt and pepper.
- In a small, dry skillet, toast the walnuts over medium-high heat for 2 to 3 minutes, just until they are lightly browned.
- Pour the dressing over the salad and toss gently to coat. Garnish with the toasted walnuts.
