Tangy Pear 'N Pecan Noodle Salad
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
1/2 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.