Spinach Salad With Pears, Pecans, And Feta

Recipe Ingredients

10 oz	284g	Fresh spinach - stemmed and washed
2 oz	56g	Ripe but firm pears - peeled - cored and sliced (large)
1/4 cup	36g / 1.3oz	Chopped pecans
1/4 lb	113g / 4oz	Feta cheese - crumbled
2 tablespoons	30ml	Chopped fresh mint
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Sherry vinegar or champagne vinegar
1 teaspoon	5ml	Mild-flavored honey
		(such as clover or acacia honey)
1/2 teaspoon	2.5ml	Dijon mustard - to 1 tsp to taste
1/4 cup	59ml	Plain lowfat yogurt
1/4 cup	59ml	Olive oil
		Salt - to taste
		Black pepper, freshly ground - to taste

Recipe Instructions

If you are preparing this salad ahead of time, toss the sliced pears with a tablespoon or two of lemon juice so they don't discolor. Toss together the spinach, pears, pecans, feta, and mint.

Mix together the lemon juice, vinegar, honey, mustard, and yogurt. Whisk in the olive oil or shake together in a jar. Add salt and pepper. Toss with the salad just before serving. This recipe serves 4.

Source:
MAIN-DISH SALADS by Martha Rose Shulman (c) 1992 - Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc., New York - 64 pages - $10.00 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest

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