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Autumn Spinach Salad Recipe

Lisa Huff - Snappy Gourmet
  • 15 minutes
  • Serves 8

INGREDIENTS

12 cups

(about 12 ounces) fresh baby spinach leaves (washed & dried)

2

ripe pears (cored & thinly sliced)

1 1/2 cups

pecan halves (toasted)

1 cup

crumbled blue cheese

1

small red onion (peeled & thinly sliced)

1/2 cup

cider vinegar

3 tbsp

SPLENDA® No Calorie Sweetener (granulated)

4 tsp

Dijon mustard

1/4 tsp

salt

1/4 tsp

pepper

1 cup

olive oil