Recipe: Fresh Pear and Spinach Salad with Honey-Mustard Dressing

Fresh Pear and Spinach Salad with Honey-Mustard Dressing
Servings: 4

Salad:
4 cups fresh, young spinach leaves, washed and patted dry
1 fresh, ripe pear, cored and sliced
1/2 cp sliced, peeled Jicama (optional)
1 ounce crumbled blue cheese (optional)
1/4 cup nuts or sunflower seeds

Dressing
(Bottled honey-mustard dressing may be used in place of homemade dressing)

2 tablespoons vegetable oil
2 tablespoons vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 soft, ripe pear, peeled and cored, or 2 cans pear halves, drained and mashed finely

In a small bowl, whisk together all dressing ingredients until smooth. May be refrigerated up to 8 hours.

Divide spinach, pear, and Jicama among 4 places. Drizzle with salad dressing and sprinkle with blue cheese, nuts, or seeds.

Source: Oregon State University Extension Service