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Bon Appétit

Spinach and Pear Salad with Rosemary Vinaigrette

4.3

(17)

Miso—rather than oil—lends body and flavor to the dressing.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.

    Step 2

    Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.

  2. Step 3

    *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

Nutrition Per Serving

Per serving: calories
82; total fat
4 g; saturated fat
2 g; cholesterol
6 mg
#### Nutritional analysis provided by Bon Appétit
TagsSaladSpinachLeafy GreensVegetablePearFruitPecanNutSideStarterLunchDinnerGluten FreeVegetarianQuickEasyNo-CookBlenderBon Appétit
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