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As mentioned in my post from Monday evening, this will be the start of every post through Tuesday, November 16!
I found this recipe in my Cooking Light magazine and felt it would be a delicious complement to the butternut squash soup I was making for dinner. This 250 calorie salad is light and tangy in taste yet very filling.
2 tsp butter
1 tbsp brown sugar
1 red onion, chopped
2 tsp olive oil
2 tsp balsamic vinegar
1 tbsp sugar
1 bag of fresh spinach
1/4 cup walnuts, chopped
1/3 cup crumbled Gorgonzola cheese
1/2 cup whole berry cranberry sauce
1 tbsp ginger
2 tbsp balsamic vinegar
1 tsp sugar
1 tbsp olive oil
1/2 tsp ground pepper
Salt to taste
Start by melting the butter in a skillet and saute over medium heat. Add the pear and brown sugar, sauge until brown and caramelized - about 10 minutes.
Heat the oil in another skilled over medium heat. Add red onion, vinegar, sugar and saute until caramelized - about 10 minutes.
Combine spinach, pears, onions, cheese and walnuts.
Combine dressing ingredients and toss with salad.
Serve the salad on a plate.
We added strips of chicken to the salad and served with the Spiced Butternut Squash soup. This was a delicious combo!