SPINACH AND PEAR SALAD
Yield: 6 servings


INGREDIENTS

- 1 (10 ounce) package spinach, stems removed, washed well and torn(frozen or canned)
- 2 pears, cored and cut into bite-size cubes
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup bottled non-fat raspberry vinaigrette
- 1/2 cup coarsely chopped toasted almonds

DIRECTIONS

Preheat the oven to 350 degrees F. Place nuts on a cookie
sheet in a single layer. Bake for ten minutes or until lightly
browned. Remove from oven and cool completely before using.

In a large bowl, combine spinach, pears, walnuts, and toss gently. Pour dressing over salad, tossing to coat.
Serve immediately.



Diabetic Exchanges: 1/2 Fruit, 1 Vegetable, 1 Fat, 1/2 High Fat Meat

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