ANGY PEAR 'N PECAN NOODLE SALAD

ANGY PEAR 'N PECAN NOODLE SALAD

Ingredients for 8 Servings

12 oz Medium or Wide Egg Noodles, uncooked
1/2 cup Fresh orange juice
4 tbsp Balsamic vinegar
2 tbsp Fresh lemon juice
1 clove Garlic , minced
1 tbsp Orange zest
1 tbsp Vegetable or olive oil
Salt and freshly ground pepper to taste
16 oz Spinach, stems removed and rinsed, cut into 1-inch crosswise strips
4 Pears (red or green, or mixed), cored and sliced, leaving peel on
1/2 cup Golden raisins
A cup of crumbled blue cheese
1/4 cup Pecan pieces, toasted
4/5 Red onion, thinly sliced

Procedure:

1. Prepare noodles according to package directions. Drain and place in large bowl.
2. Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest,
   oil and salt and pepper to taste in small bowl.
3. In a large saute pan, heat 2 tablespoons of dressing over medium heat.
4. Saute spinach in 2 to 3 batches until slightly wilted.
5. In large bowl, combine cooked noodles, pears, raisins, half of cheese,
   half of pecans, wilted greens and red onion.
6. Add remaining dressing and toss to combine.
7. Sprinkle top with remaining cheese and pecans. Serve immediately.
8. Each Serving Provides: Daily Value for:
9. 400 Calories Vitamin A 45% , 13 g Protein Vitamin C 50% , 67 g Carbohydrates Calcium 15% ,
   11 g Fat Iron 25% , 3.5 g Saturated Fat Dietary Fiber 26% , 60 mg Cholesterol Calories from Fat 23% , 240 mg Sodium

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