Spinach and Pear Salad with Rosemary Vinaigrette

An absolutely fabulous, gourmet salad recipe: Spinach and Pear Salad with Rosemary Vinaigrette

Yield: 4 servings

Prep Time: 20 minutes

Spinach and Pear Salad with Rosemary Vinaigrette



  • 2 tablespoons red wine vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable broth
  • 1 1/2 tablespoons minced shallots
  • 2 teaspoons white miso (fermented soybean paste)- can sub olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh rosemary


  • 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
  • 4 teaspoons coarsely chopped toasted pecans
  • 2 medium ripe pears, unpeeled, cored, thinly sliced
  • 1/4 cup crumbled blue cheese


  1. Process the first 5 ingredients in blender until smooth. Pour into a small bowl. Mix in the herbs. Season the dressing to taste with salt and pepper.
  2. Toss the spinach and pecans in a large bowl with enough dressing to coat. Divide the salad 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.  You can substitute olive oil for the miso if you are unable to find it (or don't want to buy it!)
  • 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
  • Weight Watcher Points:  Points Plus 3  Old Program 2
SOURCE:  RecipeGirl.com (via Bon Appetit)

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