low-cal meatless quick

spinach salad with pears and blue cheese

Prep: 15 minutes Makes: 4 servings

• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon snipped fresh oregano
• 1 clove garlic, minced
• ⅛ teaspoon black pepper
• 1 portion Grain, Bean, and Lentil Base (2 cups), thawed (see recipe)
• 6 cups fresh baby spinach
• 1 pear, cored and thinly sliced
• ½ cup chopped walnuts, toasted (see tip, below)
• ¼ cup crumbled blue cheese (optional)

1. For vinaigrette, in a screw-top jar combine vinegar, oil, oregano, garlic, and pepper. Cover and shake well.

2. In a large bowl toss together Grain, Bean, and Lentil Base with vinaigrette until well combined.

3. Line a large bowl or platter with spinach. Spoon Grain, Bean, and Lentil Base on the spinach. Arrange pear slices over top; sprinkle with walnuts and crumbled blue cheese, if desired.

Per serving: 354 cal., 22 g fat (3 g sat. fat), 2 mg chol., 195 mg sodium, 32 g carb., 9 g fiber, 9 g pro.

To toast whole nuts or large pieces, spread them in a shallow pan. Bake in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice. Toast coconut the same way, watching closely to avoid burning. Toast chopped or ground nuts or seeds in a skillet over medium heat, stirring often.