2. Spinach Pear Salad with Chocolate Vinaigrette

Spinach Pear Salad with Chocolate Vinaigrette

Of course, some recipes that use chocolate are still on the sweeter side.

I love pears – on their own, poached, and definitely in salads, where they lend a cool, crisp, fresh sweetness to the greens.

With this fab chocolate vinaigrette, this will be your new go-to salad, whether you have it for lunch, use it for the salad course, or eat it as a side.

Ingredients:

1 ounce milk chocolate, chopped

3 tablespoons balsamic vinegar

3 tablespoons canola oil

1 teaspoon honey

1/4 teaspoon salt

1/8 teaspoon pepper

1 package (6 ounces) fresh baby spinach

1 large pear, sliced

3 tablespoons dried cranberries

2 tablespoons sliced almonds, toasted

Directions:

In a microwave, melt chocolate;

stir until smooth.

Whisk in the vinegar, oil, honey, salt and pepper;

set aside.

Divide spinach among four salad plates.

Top with pear, cranberries and almonds.

Drizzle with dressing.

Yield: 4 servings.

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