Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 97.0
- Total Fat: 3.8 g
- Cholesterol: 0.8 mg
- Sodium: 89.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
View full nutritional breakdown of Roasted Pear and Spinach Salad calories by ingredient
Roasted Pear and Spinach Salad
Submitted by: SHELBSYDIntroduction
This is a simple salad, but the salad dressing is high in calories, So I didn't put it in the calculations, and I used whole foods 365 balsamic dressing. Less Calories and tastes yummy! This is a simple salad, but the salad dressing is high in calories, So I didn't put it in the calculations, and I used whole foods 365 balsamic dressing. Less Calories and tastes yummy!Number of Servings: 4
Ingredients
-
1 firm red or green pear
1/2 packet of Truvia or Splenda
.25 cup slivered almonds
1 oz of feta cheese
4 Cups of baby Green Spinach
Salad Dressing:
2 Tbsp. of apple cider vinegar
2 Tbsp. dried cranberries
1 Tbsp. honey or molasses
1/2 Tbsp. of yellow mustard or Dijon
1Tbsp.of Extra Virgin Olive Oil
In a blender or with a fork,
combine remaining cranberries, vinegar, honey and mustard. Blend until smooth. Season with salt & pepper. With blender running, add 2Tbsp. of olive oil in a slow stead stream.
Directions
Preheat oven to 450
Place parchment paper or butter on a baking pan. Core pears and cut into 8 wedges: toss with sugar/truvia and place on baking sheet. bake 15 minutes until soft and browned on undersides. Transfer to a waxed cool paper.
Place almonds on an ungreased baking sheet and toast 3 minutes. Transfer to a bowl. Stir in half the cranberries.
In a bowl toss spinach, half almond mixture, vinaigrette to taste. Divide amongst bowls, top with pears and almond mixture. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
Place parchment paper or butter on a baking pan. Core pears and cut into 8 wedges: toss with sugar/truvia and place on baking sheet. bake 15 minutes until soft and browned on undersides. Transfer to a waxed cool paper.
Place almonds on an ungreased baking sheet and toast 3 minutes. Transfer to a bowl. Stir in half the cranberries.
In a bowl toss spinach, half almond mixture, vinaigrette to taste. Divide amongst bowls, top with pears and almond mixture. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
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