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TANGY PEAR 'N PECAN NOODLE SALADpear & pecan noodle salad

Serves 8


• 12 oz. Medium or Wide Egg Noodles, uncooked
• 1/2 cup fresh orange juice
• 4 tbsp. balsamic vinegar
• 2 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1 tbsp. orange zest
• 1 tbsp. vegetable or olive oil
• Salt and freshly ground pepper to taste
• 16 oz. 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
• <= 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 saute pan, heat 2 tablespoons of dressing over medium heat. Saute 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.

Recipe & Photo courtesy of the National Pasta Association

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