SPINACH AND PEAR SALAD
3 Tbs Olive oil
Juice of one large lemon, freshly squeezed
3 Medium Pears, fresh; washed and sliced into quarters
1 5 oz. bag Fresh spinach and red lettuce leaves
¾ Cup Toasted pecan halves
Sprinkle pecans on nonstick baking sheet. Bake at 350 degrees for 10 minutes, stirring occasionally.
In small sauté pan, over low heat, mix olive oil and lemon juice; warm but do not boil. In bowl, mix pears, spinach and toasted pecan nuts. Pour lemon and oil mixture over. Refrigerate until chilled (about 2 hours). Serve.