Mixed pear salad
Instructions:
- 1⁄2 pound of spinach (or mixed salad greens);
- 2 pears, cored and diced;
- 2 medium carrots, cut into thin slices (like matchsticks);
- 3 tablespoons pecans;
- salt to taste;
- 3 tablespoons balsamic vinegar;
- olive oil to taste.
- CHOOSE:
- Firm, well-shaped pears that do not have any bruises.They are ready to eat when they are slightly soft.
- STORE: Pears should be stored in the refrigerator or at room temperature and are best if used within one week.
- HOW TO USE: Wash well. Eat plain or use in your favorite recipe.
- Toss the spinach (or greens), pears and carrots together in a bowl.
- Sprinkle the pecans and salt over the salad.
- Sprinkle the vinegar over the salad.
- Sprinkle salad with olive oil to taste.