- 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). (Servings: 6)
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
|
|
|
| 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% |
|
| Saturated Fat 1.69g |
|
8% |
|
| Monounsaturated Fat 10.07g |
|
|
|
| Polyunsaturated Fat 3.42g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 20.01mg |
|
1% |
|
| Potassium 319.21mg |
|
9% |
|
| Carbohydrates 19.58g |
|
7% |
|
| Dietary Fiber 4.99g |
|
20% |
|
| Sugar 11.07g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 14.59g |
|
|
|
| Protein 2.25g |
|
4% |
|
| Vitamin A 2248.15IU |
|
45% |
|
| Vitamin C 15.70mg |
|
26% |
|
| 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% |
|
| Vitamin B6 0.11mg |
|
5% |
|
| Folate 57.15µg |
|
14% |
|
| Pantothenic Acid 0.18mg |
|
2% |
|
| Phosphorus 57.94mg |
|
6% |
|
| Magnesium 41.54mg |
|
10% |
|
| Zinc 0.80mg |
|
5% |
|
| Copper 0.27mg |
|
13% |
|
| Manganese 0.82mg |
|
41% |
|
| Selenium 0.82µg |
|
1% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 118.45g |
|
|
|