TANGY PEAR N PECAN NOODLE SALAD
12 ounces Medium or Wide Egg Noodles, uncooked
1/2 cup fresh orange juice
4 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon orange zest
1 tablespoon vegetable or olive oil
Salt and freshly ground pepper, to taste
16 ounces 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
3/4 cup crumbled blue cheese
1/4 cup pecan pieces, toasted
1/2 red onion, thinly sliced
Prepare noodles according to package directions. Drain and place in large bowl.
Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.
In a large sautÃ© pan, heat 2 tablespoons of dressing over medium heat. SautÃ© spinach in 2 to 3 batches until slightly wilted.
In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately.