Salad Ingredients

• 12 cups spinach leaves, washed and drained
• 1 recipe Sherry Vinaigrette or use a reduced-fat bottled vinaigrette
• 2 Bosc pears
• ½ cup dried cranberries
• 1 tablespoon pecans, chopped and toasted

Instructions

1. Place the spinach in a large salad bowl.
2. Core and slice the pears and toss them with the spinach and vinaigrette. Sprinkle with the dried cranberries and toasted pecans.

Nutrition Facts
Serving Size about 2 cups

Amount per serving
Calories 152
Total fat 6 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 111 mg
Total Carbohydrate 25 g
Dietary Fiber 4 g
Protein 2 g
Percent Calories from fat 34%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 66%

Sherry Vinaigrette Salad Dressing

Ingredients:

• 1 tablespoon finely chopped shallots
• 3 tablespoons sherry vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper

Cooking Instructions:
1. Place the shallots, vinegar, honey and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 3 days).