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Pears with Walnut and Spinach with Citrusy Dressing

Walnuts Pear Salad
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Pears with Walnut and Spinach with Citrusy Dressing

Nutrition Facts

Pears with Walnut and Spinach with Citrusy Dressing
CaloriesCalories
230 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving
×
Calories 230
Total Fat 17.0 g
Saturated Fat 20. g
Trans Fat 0.0 g
Polyunsaturated Fat 10.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 30 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 10 g
Protein 4 g

Dietary Exchanges
1 fruit, 1 vegetable, 3 fat

Ingredients

Servings   4   Serving Size   1/4 of the salad

Citrusy Dressing Ingredients

  • 1 very ripe or overripe USA Anjou or Bartlett Pear, peeled, cored, and coarsely chopped
  • 1/4 cup fresh mandarin orange juice
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons grated, fresh ginger
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons toasted sesame oil, or olive oil 

Salad Ingredients

  • 1 5 ounce bag of baby spinach
  • 1 large, perfectly ripe USA Green Anjou Pear
  • 1/3 cup walnut pieces, divided

Directions

Tip: Click on step to mark as complete.

  1. To make the dressing: Combine the pear, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week.
  2. In a large bowl, place baby spinach. Add thinly sliced pears, mandarins, ¼ cup of walnuts with 4 tablespoons of the dressing, and toss to coat. Taste and adjust the seasoning with more salt and pepper, as needed.
  3. To plate, serve to small plates and sprinkle remaining walnuts on top.
 

Nutrition Facts

Pears with Walnut and Spinach with Citrusy Dressing
CaloriesCalories
230 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving
×
Calories 230
Total Fat 17.0 g
Saturated Fat 20. g
Trans Fat 0.0 g
Polyunsaturated Fat 10.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 30 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 10 g
Protein 4 g

Dietary Exchanges
1 fruit, 1 vegetable, 3 fat

Ingredients

Servings   4   Serving Size   1/4 of the salad

Citrusy Dressing Ingredients

  • 1 very ripe or overripe USA Anjou or Bartlett Pear, peeled, cored, and coarsely chopped
  • 1/4 cup fresh mandarin orange juice
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons grated, fresh ginger
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons toasted sesame oil, or olive oil 

Salad Ingredients

  • 1 5 ounce bag of baby spinach
  • 1 large, perfectly ripe USA Green Anjou Pear
  • 1/3 cup walnut pieces, divided

Directions

Tip: Click on step to mark as complete.

  1. To make the dressing: Combine the pear, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week.
  2. In a large bowl, place baby spinach. Add thinly sliced pears, mandarins, ¼ cup of walnuts with 4 tablespoons of the dressing, and toss to coat. Taste and adjust the seasoning with more salt and pepper, as needed.
  3. To plate, serve to small plates and sprinkle remaining walnuts on top.
 

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