Northwest Pear & Spinach Salad

Makes 6 Servings


  • 1 can (15 ounces) Bartlett pear slices in syrup
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons mustard, yellow prepared
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon black pepper
  • 16 ounces fresh spinach, washed and trimmed
  • 1 cup torn romaine lettuce
  • 3/4 pound ham, cut into 3-inch strips
  • 1 large red bell pepper, cut into 3-inch strips
  • 3/4 cup chopped red onion
  • 1/3 cup crumbled blue cheese
  • 1/3 cup chopped toasted walnuts or hazelnuts
  • 18 medium olives

    Drain pears, reserving 1/4 cup syrup; set aside. In a container with a tight-fitting lid, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (Dressing can be stored in refrigerator for up to 2 weeks.) Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing; toss spinach and romaine with all of dressing. Place two cups greens on each of 6 plates. Divide pears, ham, red pepper and olives evenly among plates. Sprinkle evenly with red onion, blue cheese and nuts.

    NUTRITION (Per Serving)
    Calories: 331
    Protein: 16g
    Carbohydrate: 19g
    Fiber: 5g
    Fat: 22g
    Cholesterol 38mg
    Sodium 1136mg