Description
A recipe for Spinach Salad With Pecans, Pears, Figs and Blue Cheese

Ingredients

• Dressing:
  
• 1 1/2 tablespoons fresh lemon juice
  
• 2 teaspoons soy sauce
  
• 1/2 teaspoon sugar
  
• 1/4 cup light olive oil
  
• Salad:
  
• 6 ounces baby spinach leaves
  
• 2 ripe green or red USA pears, cored and thinly sliced
  
• 1 cup Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission figs, quartered
  
• 2/3 cup Georgia pecan halves, toasted
  
• 3 ounces blue cheese, crumbled

Preparation
For dressing, combine lemon juice, soy sauce and sugar; whisk in oil until blended. To serve salad, combine spinach, pears, figs and pecan halves. Drizzle with dressing and toss. Top with blue cheese and serve.

Make Ahead Tip: The dressing can be made several days ahead and refrigerated. Spinach does not wilt as quickly as lettuce, so the salad can be made about 20 minutes ahead; however, add sliced pears just before serving.

Nutrition
no information available

Serves
Serves 8.

Variations
no information available