1 tablespoon butter
1 cup pecans
4 cups fresh spinach leaves
1/3 cup sliced red onion
1 pear peeled and sliced
1/3 cup Gorgonzola cheese
Cranberry Champagne Vinaigrette
Poppy Seed Salad Dressing
- Heat a small skillet, melt the butter and toast the pecans. Make sure you keep an eye on them, you don't want them to burn.
- Equally divide the spinach leaves onto 4 salad plates.
- Decoratively place the red onion, pear slices, the Gorgonzola, and the toasted pecans on each plate.
- Top with a vinaigrette.
Salad dressing not included: Calories 292, Fat 26.5g, Cholesterol 21mg, Sodium 223mg
Carbohydrates 12.0g, Fiber 4.9g, Sugars 5.0g, Protein 6.7g