SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

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Spinach and Pear Salad with Rosemary Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Low Fat     Quick & Easy     Vinegar     Pear     Rosemary     Pecan     Spinach     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 teaspoons coarsely chopped toasted pecans
2 ripe pears, unpeeled, cored, thinly sliced
1/4 cup crumbled blue cheese

Steps:

  • Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
  • Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
  • *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

*** Explore more Spinach And Pear Salad With Rosemary Vinaigrette Recipes »

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