SPINACH & PEAR SALAD W/ ROSEMARY VINAIGRETTE
2 Tbs red wine vinegar
2 Tbs rice vinegar
2 Tbs vegetable broth
1½ Tbs minced shallots
2 tsp white miso (fermented soybean paste)
1 Tbs chopped fresh parsley
1½ tsp chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 tsp coarsely chopped toasted pecans
2 medium ripe pears, unpeeled, cored, thinly sliced
¼ cup crumble blue cheese
1. Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
2. Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
*White miso is available at Japanese markets and natural food stores, and in the Asian section of some supermarkets.
Calories from Fat 34
Total Fat 4g
Saturated Fat 1.5g
Dietary Fiber 4g
Net Carbs 16.4g
WW POINTS: 3.5
Recipe Source: Bon Appetit
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