Spinach and Pear Salad with Rosemary Vinaigrette

SPINACH & PEAR SALAD W/ ROSEMARY VINAIGRETTE
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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

SALAD:
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.

Servings: 4

Cooking Tips
*White miso is available at Japanese markets and natural food stores, and in the Asian section of some supermarkets.

Nutritional Information
Per Serving
Calories 114
Calories from Fat 34
Total Fat 4g
Saturated Fat 1.5g
Cholesterol 5mg
Sodium 188g
Potassium 477mg
Carbohydrates 20.5g
Dietary Fiber 4g
Sugar 8.5g
Net Carbs 16.4g
Protein 4g

WW POINTS: 3.5

Recipe Source: Bon Appetit

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