- Juice of one large lemon, freshly squeezed
- 3 Medium Pears, fresh; washed and sliced into quarters
- 1 5 oz. bag Fresh spinach and red lettuce leaves
- ¾ Cup Toasted pecan halves
Pecans: Sprinkle pecans on nonstick baking sheet. Bake at 350 degrees for 10 minutes, stirring occasionally.
Salad: In small sauté pan, over low heat, mix olive oil and lemon juice; warm but do not boil. In bowl, mix pears, spinach and toasted pecan nuts. Pour lemon and oil mixture over. Refrigerate until chilled (about 2 hours). (Servings: 6)
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Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 213.69 | ||
| Calories From Fat (64%) | 136.07 | ||
| Calories From Protein (3%) | 7.04 | ||
| Calories From Carbs (33%) | 70.58 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 15.87g | 24% | ||
| Saturated Fat 1.69g | 8% | ||
| Monounsaturated Fat 10.07g | |||
| Polyunsaturated Fat 3.42g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 0.00mg | 0% | ||
| Sodium 20.01mg | 1% | ||
| Potassium 319.21mg | 9% | ||
| Carbohydrates 19.58g | 7% | ||
| Dietary Fiber 4.99g | 20% | ||
| Sugar 11.07g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 14.59g | |||
| Protein 2.25g | 4% | ||
| Vitamin A 2248.15IU | 45% | ||
| Vitamin C 15.70mg | 26% | ||
| Calcium 42.21mg | 4% | ||
| Iron 1.18mg | 7% | ||
| Vitamin E 1.76IU | 18% | ||
| Thiamin 0.12mg | 8% | ||
| Riboflavin 0.09mg | 5% | ||
| Niacin 0.49mg | 2% | ||
| Vitamin B6 0.11mg | 5% | ||
| Folate 57.15µg | 14% | ||
| Pantothenic Acid 0.18mg | 2% | ||
| Phosphorus 57.94mg | 6% | ||
| Magnesium 41.54mg | 10% | ||
| Zinc 0.80mg | 5% | ||
| Copper 0.27mg | 13% | ||
| Manganese 0.82mg | 41% | ||
| Selenium 0.82µg | 1% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 118.45g | |||
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