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Roasted pear and baby spinach salad

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 2-4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Salad

Roasted pear and baby spinach salad
INGREDIENTS

4 medium pears (920g), peeled, cored,
sliced thickly
2 tablespoons lemon juice
2 tablespoons brown sugar
100g baby spinach leaves
50g baby rocket leaves
¼ cup (20g) flaked parmesan cheese
¼ cup coarsely chopped fresh chives

balsamic mustard dressing
2 tablespoons balsamic vinegar
1 tablespoon wholegrain mustard
1 teaspoon olive oil
METHOD

Preheat oven to 200°C/180°C fan-forced. Line oven tray with baking paper.

Combine pears, juice and sugar in large bowl. Place pears, in single layer, on oven tray; roast, uncovered, about 30 minutes, brushing with juices occasionally, or until tender. Cool 20 minutes.

Meanwhile, make balsamic mustard dressing.

Combine pears and dressing in large bowl with spinach, rocket, cheese and chives.

Balsamic mustard dressing Combine ingredients in screw-top jar; shake well.

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