Spinach and Pear SaladMakes 4 Servings
|*||2 Bartlett pears, cored and cut in half|
|*||4 cups fresh baby spinach, washed|
|*||4 teaspoons toasted chopped pecans|
|*||1/2 cup Canyon Ranch Rosemary Vinaigrette dressing|
|*||1 ounce blue cheese, crumbled|
|1||Slice pears and place in steamer basket over boiling water for about 3 minutes or until soft. (Try using seasonal pears without steaming for a crisper salad.)|
|2||In a large bowl, combine spinach, pecans and dressing.|
|3||Divide into 4 equal portions and top each with 1/4 of the crumbled blue cheese and sliced pears.|
NotesBlue cheese, pears and spinach unite in a harmonious and elegant dish. Our chef's preferred blue for this recipe is Gorgonzola.EACH SERVING CONTAINS APPROXIMATELY: 70 calories, 7 gm. carbohydrate, 4 gm. fat, 5 mg. cholesterol, 3 gm. protein, 267 mg. sodium, 2 gm. fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com