Spinach and Pear Salad with Balsamic Vinaigrette

Name: Spinach and Pear Salad with Balsamic Vinaigrette
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup of chopped almonds (35 g); 2 ripe pears, medium-sized (400 g), with skin; 12 leaves of curly spinach (95 g); 1 cup of grated Parmesan cheese (110 g); 2 tablespoons of chopped fresh parsley; For the dressing; 3 tablespoons of olive oil; 1 tablespoon of balsamic vinegar; 1 1/2 teaspoons of salt; 1 pinch of black pepper

1
1/3 cup of chopped almonds (35 g)
2
2 ripe pears, medium-sized (400 g), with skin
3
12 leaves of curly spinach (95 g)
4
1 cup of grated Parmesan cheese (110 g)
5
2 tablespoons of chopped fresh parsley
6
For the dressing
7
3 tablespoons of olive oil
8
1 tablespoon of balsamic vinegar
9
1 1/2 teaspoons of salt
10
1 pinch of black pepper

Ingredients

1
1/3 cup of chopped almonds (35 g)
2
2 ripe pears, medium-sized (400 g), with skin
3
12 leaves of curly spinach (95 g)
4
1 cup of grated Parmesan cheese (110 g)
5
2 tablespoons of chopped fresh parsley
6
For the dressing
7
3 tablespoons of olive oil
8
1 tablespoon of balsamic vinegar
9
1 1/2 teaspoons of salt
10
1 pinch of black pepper

Directions

1
In a medium skillet, spread the almonds
2
Bring to high heat and cook, stirring occasionally with a wooden spoon, until lightly toasted (approximately 3 minutes). Reserve
3
Cut each pear in half and remove the seeds
4
Slice the pears very thinly and reserve
5
Chop the spinach leaves into small pieces and distribute among four plates
6
Top each plate with the reserved pear slices, Parmesan cheese, and parsley. Reserve
7
Prepare the dressing: in a small bowl, whisk together all the ingredients until well combined
8
Dress the reserved salad with this dressing
9
Top with the reserved almonds
10
Serve immediately
11
353 calories per serving