Great with grilled meat or poultry.

Servings: 6

1/2 cup light vinaigrette
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup slivered almonds, toasted

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and almonds over the top. Serve immediately.

COOK'S NOTE: Toast almonds, spread in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast just until lightly browned.

Per Serving: 126 Calories; 8g Fat (53.6% calories from fat); 1g Saturated Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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