NORTHWEST PEAR AND SPINACH SALAD
MAKES 6 SERVINGS
INGREDIENTS
1 can (15 ounces) Bartlett pear slices in syrup1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons mustard, yellow prepared
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
16 ounces fresh spinach, washed and trimmed
1 cup torn romaine lettuce
3/4 pound ham, cut into 3-inch strips
1 large red bell pepper, cut into 3-inch strips
3/4 cup chopped red onion
1/3 cup crumbled blue cheese
1/3 cup chopped toasted walnuts or hazelnuts
18 medium olives
METHOD
Drain pears, reserving 1/4 cup syrup; set aside. In a container with a tight-fitting lid, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (Dressing can be stored in refrigerator for up to 2 weeks.) Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing; toss spinach and romaine with all of dressing. Place two cups greens on each of 6 plates. Divide pears, ham, red pepper and olives evenly among plates. Sprinkle evenly with red onion, blue cheese and nuts.
NUTRITIONAL INFORMATION (PER SERVING)Calories 331
Protein 16g
Carbohydrate 19g
Fiber 5g
Fat 22g
Cholesterol 38mg
Sodium 1136mg
