Spinach and Pear Salad

Makes: 4 servings

Ingredients:

2 pears, cored and each cut into 8 equal-size wedges

2 tablespoons olive oil, divided

2 cups cubed whole wheat French or Italian bread

1 clove garlic, minced

¼ teaspoon salt

1⁄8 teaspoon ground black pepper

¼ cup walnut pieces (for kids 4 and older)

4 cups fresh baby spinach leaves

1⁄3 cup pre-crumbled goat cheese

¼ cup red wine or balsamic vinaigrette

Method:

1 Heat oven to 425°F. Toss pear wedges with 1 tablespoon olive oil and arrange them in a single layer in one half of a baking pan. In a medium bowl, mix together the bread cubes, garlic, salt, pepper, and the remaining olive oil. Spread the mixture flat in the other half of the baking pan and top with nuts.

2 Bake for 8 minutes, or until pears are tender and bread and nuts are toasted. Place pan on a wire rack to cool.

3 Divide spinach among four plates. Top with pears, bread-nut mixture, goat cheese, and vinaigrette.

Nutrition per serving: 329 calories; 23g protein; 12g fat (3g saturated fat); 31g carbohydrate; 7g fiber; 110mg calcium; 4mg iron; 355mg sodium.

nutrition note:

Ideally, you’ll divide daily fruit and vegetable servings fairly equally between the two. But if you have a picky eater, set this minimum goal: Have at least one serving of dark-green or orange veggies every day. They have unique disease-preventing compounds. And take comfort in the fact that tomato sauce or soup, salsa, and baked fries count toward your child’s vegetable servings too.

Spinach and Pear Salad