Tossed Greens With Pasta, Fruit And Balsamic Vinaigrette

Recipe Ingredients

1 tablespoon	15ml	Fresh rosemary
		(or 1 tspn dried rosemary)
1/4 teaspoon	1.3ml	Ground cinnamon
3 tablespoons	45ml	Balsamic vinegar
1/4 cup	59ml	Olive oil
6 cups	660g / 23oz	Mixed greens
2 cups	474ml	Cooked spiral pasta
2 cups	474ml	Fresh pears - cut into slices (large)
1/2 cup	118ml	Sliced water chestnuts
1/2 cup	80g / 2.8oz	Golden raisins

Recipe Instructions

Cook spiral pasta until "al dente." Combine rosemary, cinnamon, balsamic vinegar and olive oil. Blend. Drain pasta and cool. Add to greens, sliced pears, water chestnuts and raisins. Add dressing. Toss to mix well. Arrange onto plates and serve.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 250; Fat (grams) 10; Percent calories from fat 36; Percent polyunsaturated 4; Percent saturated 7; Percent monounsaturated 25; Cholesterol (milligrams) 14; Sodium (milligrams) 100; Protein (grams) 4; Carbohydrate (grams) 36; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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