It is Day 3 of A Week of Salads.
Tonight we will have a delicious
Spinach, Pear & Pom Salad.
1/3 cup pecan pieces
3 tabl. cider vinegar
2 tabl. extra virgin olive oil
1 tabl. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
8 oz. baby spinach
2 ripe pears, peeled & sliced
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese
Preheat oven to 350 F. Spread pecans on
a baking sheet and toast for 7 to 10 minutes
or until lightly browned. Cool.
Make the dressing:
Whisk together the vinegar, olive oil,
honey, mustard, salt & pepper in a large
In a large bowl, add the dressing to the spinach
and toss well. Add the pears, pomegranate seeds
and pecans and toss well. Sprinkle blue cheese on
top and serve.