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
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.
Servings: 6
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