Spinach and Pear Salad with Rosemary Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Misorather than oillends body and flavor to the dressing.

Ingredients:

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)

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 ripe pears, unpeeled, cored, thinly sliced

1/4 cup crumbled blue cheese

Directions:

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.
3. *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.
4. Per serving: calories, 82; total fat, 4 g; saturated fat, 2 g; cholesterol, 6 mg Nutritional analysis provided by Bon Appétit

By RecipeOfHealth.com