Serves 8

This spinach salad goes beautifully with a hearty dinner and has a sweet flavour brought out by the caramelized pears and dried cranberries. The orange dressing balances the sweetness. The flavours are close to the “Charoset”, which is on the Seder plate to represent the mortar used by Jewish slaves to construct buildings.

• 1 large ripe pear, peeled, seeded and cut into wedges
  (approx. 1” thickness)
• 4 tsp brown sugar
• ½ tsp cinnamon
• 1/3 cup dried cranberries
• ¾ cup thinly sliced red bell pepper
• ¼ cup sliced almonds, toasted
• 8 cups baby spinach

Dressing:

• 1½ tbsp orange juice concentrate
• 1½ tbsp olive oil
• 1½ tbsp apple cider
• 1½ tsp honey
• ½ tsp minced garlic
• 1/8 tsp salt and pepper

1. In small non-stick skillet sprayed with vegetable oil add pear wedges and sauté for one minute. Add sugar and cinnamon and sauté for two minutes or just until pears begin to soften. Remove from heat. 2. Place dried cranberries, red peppers, almonds and spinach in serving bowl. 3. Dressing: Combine juice concentrate, oil, cider, honey and garlic in small bowl and mix well. Pour over top salad and garnish with pear wedges and juice. Salad can be prepared early in the day.

Nutritional Analysis Per Serving
Calories 102 Protein 1.5 g Fat 4.3 g Saturated Fat 0.5 g Carbohydrates 16 g Cholesterol 0 mg Sodium 78 mg Fiber 2.9 g