Spinach, Pear and Gorgonzola Salad
Prep: 15 minutes • Serves: 4
1 tablespoon minced shallot
1 teaspoons PICS balsamic vinegar
1 teaspoon PICS Dijon mustard
1 teaspoon PICS salt
1 teaspoon PICS ground black pepper
1 tablespoons PICS extra virgin olive oil
1 package (10 ounces) Full Circle baby spinach
1 container (4 to 5 ounces) PICS crumbled Gorgonzola cheese
1 medium Bosc pear, cored and thinly sliced
1 cup pomegranate arils
1 cup PICS walnuts, toasted
1 teaspoons PICS balsamic vinegar
1 teaspoon PICS Dijon mustard
1 teaspoon PICS salt
1 teaspoon PICS ground black pepper
1 tablespoons PICS extra virgin olive oil
1 package (10 ounces) Full Circle baby spinach
1 container (4 to 5 ounces) PICS crumbled Gorgonzola cheese
1 medium Bosc pear, cored and thinly sliced
1 cup pomegranate arils
1 cup PICS walnuts, toasted
1.In large bowl, whisk shallot, vinegar, mustard, salt and pepper until well blended; whisking constantly, slowly drizzle in oil until emulsified. Add spinach; with tongs, toss until well coated.
2.To serve, evenly divide spinach mixture over 4 salad plates; top with cheese, pear, pomegranate arils and walnuts.
Approximate nutritional values per serving:
216 Calories, 16g Fat (4g Saturated), 10mg Cholesterol,
301mg Sodium, 13g Carbohydrates, 3g Fiber, 6g Protein