[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]PECAN-PEAR GREEN SALAD[/title][fusion_text]Week of April 7th-11th 2014
(Thanks to Jan Korzenowski)
2 Tbs. Water 1 1/2 Tbs. Red-Wine Vinegar 1 Tbs. Olive Oil
1 Tbs. Honey 2 Tsp. Dijon Mustard 1/4 Tsp. Black Pepper
2 Anjou Pear, cut lengthwise into thin slices 2 Tbs. Pecans
8 Cups Torn Spinach or Mixed Greens
Combine the water, vinegar, olive oil, honey, Dijon mustard and black pepper. Stir with a whisk to combine. Put the pear slices in a large bowl. Spoon 1 Tbs. Dressing over the pears. Toss to coat. Divide mixture on 4 serving plates. Sprinkle with pecans. Spoon on Berry Dressing below.
Note: One serving equals 132 calories, 6.2 g fat, 0mg cholesterol, 109mg sodium, 18g carbohydrate, 4.8g fiber, 2.84g protein.
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