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A salad for lunch or dinner

Confetti pear and spinach salad is easily made, using fresh, ready-to-eat spinach and canned sliced pears.

Diced red bell pepper, walnuts and bacon provide tasty splashes of color and flavor. There's an added tang from orange zest.

This salad could be part of a healthful lunch menu, with soup, whole-meal bread and cheese, if desired.

Confetti Pear and Spinach Salad

1 10-ounce package washed and ready-to-eat fresh spinach

1 15-ounce can sliced Bartlett pears in light syrup, drained

{ cup diced red bell pepper

{ cup chopped walnuts (toasted if time permits)

3 strips bacon, cooked crisp and crumbled

\ cup balsamic vinegar-based salad dressing

1 teaspoon orange zest (grated rind)

Combine spinach, pears, bell pepper, walnuts and bacon in a salad bowl. Whisk orange zest into dressing and drizzle over salad. Toss before serving.

Preparation time is about 10 minutes, with 10 minutes for cooking the bacon first.

Makes 6 servings as a side dish at dinner. Per serving: 187 calories, 5 gm protein, 12 gm fat, 17 gm carbohydrates, 3 gm dietary fiber, 3 mg cholesterol, 245 mg sodium.

Source: California Pear Advisory Board.

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