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| 3 Tbs |
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Olive oil |
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Juice of one large lemon, freshly squeezed |
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| 3 Medium |
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Pears, fresh; washed and sliced into quarters |
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| |
| 1 5 oz. bag |
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Fresh spinach and red lettuce leaves |
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| ľ Cup |
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Toasted pecan halves |
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| Pecans: |
| Sprinkle pecans on nonstick baking sheet. Bake at 350 degrees for 10 minutes, stirring occasionally. |
| Salad: |
| 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. |
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| |
| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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|
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| Calories |
|
213.69 |
|
| Calories From Fat (64%) |
|
136.07 |
|
| Calories From Protein (3%) |
|
7.04 |
|
| Calories From Carbs (33%) |
|
70.58 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 15.87g |
|
24% |
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| Saturated Fat 1.69g |
|
8% |
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| Monounsaturated Fat 10.07g |
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|
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| Polyunsaturated Fat 3.42g |
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|
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| Trans Fatty Acids 0.00g |
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|
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| Cholesterol 0.00mg |
|
0% |
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| Sodium 20.01mg |
|
1% |
|
| Potassium 319.21mg |
|
9% |
|
| Carbohydrates 19.58g |
|
7% |
|
| Dietary Fiber 4.99g |
|
20% |
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| Sugar 11.07g |
|
|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 14.59g |
|
|
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| Protein 2.25g |
|
4% |
|
| Vitamin A 2248.15IU |
|
45% |
|
| Vitamin C 15.70mg |
|
26% |
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| Calcium 42.21mg |
|
4% |
|
| Iron 1.18mg |
|
7% |
|
| Vitamin E 1.76IU |
|
18% |
|
| Thiamin 0.12mg |
|
8% |
|
| Riboflavin 0.09mg |
|
5% |
|
| Niacin 0.49mg |
|
2% |
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| Vitamin B6 0.11mg |
|
5% |
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| Folate 57.15µg |
|
14% |
|
| Pantothenic Acid 0.18mg |
|
2% |
|
| Phosphorus 57.94mg |
|
6% |
|
| Magnesium 41.54mg |
|
10% |
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| Zinc 0.80mg |
|
5% |
|
| Copper 0.27mg |
|
13% |
|
| Manganese 0.82mg |
|
41% |
|
| Selenium 0.82µg |
|
1% |
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| Alcohol 0.00g |
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|
|
| Caffeine 0.00mg |
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|
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| Water 118.45g |
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