Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 punch fresh spinach leaves
- 2 ripe anjou pear
- 5 table spoons pine nuts
- 4 ounces feta cheese, crumbled
- 1 red onion, thinly sliced
- 2 fresh lemons, juice of
- balsamic vinaigrette salad dressing, to serve
- =
Directions
Gently wash spinach leaved under cold water.
Drain spinach leaves.
Cut pear in half and remove core and seeds.
Thinly slice pears and spinkle with lemon juice to avoid turning brown.
Peel and very thinly slice onions.
Crumble feta cheese.
In a large bowl, place torn spinach leaves.
Arrange thin pear slices and onion ontop of the spinach.
Gently crumble feta cheese over spinach, pears and onion rings.
Finally, toss pine nuts over the entire salad.
Serve with a good quality balsamic vinegariate.
Delicious with fresh fish, or simply as an entree.