Chopped spinach & pear salad with sherry vinaigrette
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Try pairing this salad with roasted pork tenderloin or seared pork chops. The dressing for this salad has the perfect balance of tang and sweetness and marries well with the fall fruit and greens. Sherry vinegar is bright tasting and complex in flavor yet it’s not so tangy that it overpowers the other ingredients. It would also taste delicious tossed with steamed asparagus or green beans. Pomegranate seeds are a colorful, flavorful addition to salads. Cut back on prep work by buying them prepackaged. You want a ripe but firm pear for this recipe. If you don't have one, swap in a thinly sliced apple instead.
Ingredients
Baby spinach
4 cup(s)
Endive
1 cup(s)
Pear
1 medium
Pomegranate seeds (arils)
⅓ cup(s)
Shallot
1 Tbsp, chopped
Sherry vinegar
1 Tbsp
Olive oil
1 Tbsp
Water
1 Tbsp
Dijon mustard
½ tsp
Honey
½ tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Instructions
1
In a large bowl, combine spinach, endive, pear, and pomegranate seeds.
2
In a cruet or small airtight container, combine shallot, vinegar, oil, water, mustard, honey, salt, and pepper; shake well.
3
Pour dressing over salad; toss until combined.
4
Serving size: 1 1/2 cups
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