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Spinach, Fennel, and Pear Salad
Nb persons: 14
Yield: 1 cup
Preparation time: 15 minutes
Total time:
Source: Diabetes Forecast
| 8 cups | baby spinach leaves, stemmed and washed, patted dry |
| 2 medium | fennel bulbs, trimmed and thinly sliced |
| 2 large Bartlett or Red D’Anjou pears, unpeeled, cored and thinly sliced | |
| 1 | red onion, halved and very thinly sliced |
| Dressing | |
| ¼ cup | sherry vinegar |
| ½ tsp. | Dijon mustard |
| ½ tsp. | honey |
| 1 | garlic clove, finely minced |
| ¼ cup | walnut |
| olive oil, alternative | |
| ¼ tsp. | salt |
| ¼ tsp. | freshly ground black pepper |
| ¼ cup | walnuts |
1. In a large serving bowl, combine the spinach, fennel, pears, and red onion.
2. For the dressing, in a small bowl whisk together the sherry vinegar, mustard, honey, and garlic. Slowly pour the oil into the vinegar mixture in a thin stream and whisk until emulsified. Season with the salt and pepper.
3. In a small, dry skillet, toast the walnuts over medium-high heat for 2 to 3 minutes, just until they are lightly browned.
4. Pour the dressing over the salad and toss gently to coat. Garnish with the toasted walnuts.
Per Serving:
Calories 95, Fat 6 g (Sat. Fat 0.5 g), Carbohydrate 11 g (Fiber 3 g, Sugars 5 g), Cholesterol 0 mg, Sodium 90 mg, Potassium 380 mg, Protein 2 g, Phosphorus 45 mg Exchanges: Fruit 0.5, Vegetable 1, Fat 1
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