Spinach, Pear and Cranberry Salad

Dairy-free
Egg-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Vegan
Weight Management
Dish type
Dinner
Serves
8
Ready in
20 minutes

Ingredients

  • 2 tbsp. balsamic vinegar
  • 2 tsp. whole-grain mustard
  • 1 tsp. sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup coarsely chopped pecans
  • 1 (10-oz.) bag baby spinach
  • 2 firm, ripe medium pears, quartered, cored and thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup sweetened dried cranberries

Directions

Prep Time
15 minutes
Cook Time
5 minutes
Ready in
20 minutes
  1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar. Gradually whisk in oil, whisking until incorporated. Season with salt and pepper to taste; set aside.
  2. In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown). Remove from skillet and let cool.
  3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 235, Calories Fat 170, Total Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 74mg, Carbohydrate 17g, Protein 1g
Serving Size1
Calories235
Calories Fat170
Calories (fat) extra72
Total Fat18g
Total Fat (extra)29
Saturated Fat2g
Saturated Fat (extra)12
Cholesterol0mg
Sodium74mg
Sodium (extra)3
Potassium89mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber4g
Fiber (extra)16
Sugars9g
Protein1g
Omega30g
Vitamin A1264IU
Vitamin A (extra)25
Vitamin C7mg
Vitamin C (extra)12
Iron1mg
Iron (extra)8