Lower Sodium NW Pear & Spinach Salad

Makes 24 Entrée Servings

INGREDIENTS

  • 16 cups Pacific Northwest Canned Pear Slices
  • 1 cup Olive oil
  • 4 Tbsp. Lemon juice
  • 2 Tbsp. Mustard, yellow prepared
  • 1 tsp. Kosher Salt
  • 1 tsp. Ginger, ground
  • 1/2 tsp. Black pepper
  • 4 lbs. Spinach, fresh, washed and trimmed
  • 1 lb. Romaine lettuce
  • 3 lbs. Ham, smoked or cured, low sodium lean, cooked, cut into 3" strips
  • 6 Red bell pepper, cut into 3" strips
  • 3 cups Red onion, chopped
  • 1-1/2 cups Blue cheese, crumbled
  • 1-1/2 cups Walnuts or hazelnuts, toasted, roughly chopped
  • 72 Olives, medium
  • METHOD

    Drain pear slices, reserving 8 ounces of syrup. 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 held for two weeks refrigerated.) Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing and toss spinach and romaine with all the dressing. Put two cups greens on each of 24 cold salad plates. Arrange 3 ounces pear slices (about 10), 2 ounces ham slices, six red bell pepper strips and three olives over tossed greens. Sprinkle each serving with 2 tablespoons red onion, 1 tablespoon blue cheese, and 1 tablespoon walnuts or hazelnuts.

    NUTRITION (Per Serving)
    Calories: 390
    Calories from Fat: 192
    Fat: 22g
    Saturated Fat: 5g
    Cholesterol: 36mg
    Sodium: 912mg
    Carbohydrate: 36g
    Dietary Fiber: 7g
    Sugar: 24g
    Protein: 18g
    Vitamin A: 9787iu
    Vitamin C: 62mg
    Calcium: 161mg
    Potassium: 865mg
    Iron: 4mg
    *Does not include optional ingredients.

    This recipe fulfills the following meal pattern requirements for Grades 9-12: 3 oz meat/alternates, 2/3 cup fruit, 1-1/2 cups vegetables (1 cup dark leafy greens, 1/2 cup red/orange).