Sonya McDaniel cooking demonstration of a Pear Salad with Peach Vinaigrette Dressing. For nutritional information and more recipes visit www.news-starextra.com/food.
Pear Salad with Peach Vinaigrette Dressing
1/3 cup peach nectar
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
1/2 cup chopped pecans
6 cups baby spinach leaves
6 cups romaine lettuce, torn
3 medium pears, sliced
1/2 cup dried cranberries
3/4 cup crumbled blue or Feta cheese
- For dressing, in a bowl, whisk together the first six ingredients; set aside.
- To “candy” the pecans; in a heavy skillet, melt sugar over medium heat, stirring constantly. Add pecans; stir to coat. Remove from the heat.
- In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and cheese; toss.
Nutritional Analysis: One serving (1 cup) equals 153 calories, 11 g fat (2 g saturated fat), 8 mg cholesterol, 174 mg sodium, 12 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, ½ fruit.
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