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
1/4 cup sherry vinegar
1/2 tsp. Dijon mustard
1/2 tsp. honey
1 garlic clove, finely minced
1/4 cup walnut or olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup walnut
Makes: 14 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
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