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Source: Cooking Light, Oct 2001

Makes: 5 servings (serving size: 1 1/2 cups)


2 tablespoons water
1 1/2 tablespoons red-wine vinegar
1 tablespoon olive oil 
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 pear, cut lengthwise into 15 slices
8 cups torn spinach 
1/4 cup thinly sliced red onion


1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Nutrition per serving:

Calories 72, Fat 3.3 g, Sat fat 0.4 g, Mono fat 2.1 g, Poly fat 0.4 g, Protein 1.8 g, Carbohydrate 11 g, Fiber 2.3 g, Cholesterol 0.0 mg, Iron 1.4 mg, Sodium 89 mg Calcium 56 mg 

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The harvesting season for pears falls between the beginning of August and the end of October. If you know someone with a pear tree now is the time to pay them a visit.  While store bought pears are good, nothing beats the taste of a pear right off the tree. They also are produced in abundance and can be used in a variety of tasty recipes. Variety may be important for some recipes but this recipe is suited for any pear type.  

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