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Miso - rather
than oil - lends body and flavor to the dressing...
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VINAIGRETTE: |
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2
Tbs |
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red
wine vinegar |
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2
Tbs |
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rice
vinegar |
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2
Tbs |
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vegetable broth |
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1½
Tbs |
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minced shallots |
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2
tsp |
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white miso (fermented soybean paste) |
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1
Tbs |
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chopped fresh parsley |
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1½
tsp |
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chopped fresh rosemary
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SALAD: |
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4
cups |
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(packed) fresh baby spinach leaves (from
one 6-ounce bag) |
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4
tsp |
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coarsely chopped toasted pecans |
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2
medium |
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ripe
pears, unpeeled, cored, thinly sliced |
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¼
cup |
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crumble blue cheese |
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1 |
Process
first 5 ingredients in blender until smooth.
Pour into small bowl. Mix in herbs. Season
dressing to taste with salt and pepper. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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113.86 |
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Calories From Fat (30%) |
|
33.72 |
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% Daily Value |
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Total Fat
4.32g |
|
7% |
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Saturated Fat 1.58g |
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8% |
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Cholesterol
5.39mg |
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2% |
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Sodium
186.37mg |
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8% |
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Potassium
463.40mg |
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13% |
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Carbohydrates
20.42g |
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7% |
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Dietary Fiber 4.05g |
|
16% |
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Sugar 8.48g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
16.37g |
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Protein
3.88g |
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8% |
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WW
POINTS: 2
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Cooking Tips |
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*White miso is
available at Japanese markets and natural food stores,
and in the Asian section of some supermarkets. |
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Recipe Source |
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Bon Appetit |
