- Serves 8 to 10.
- 6 small bunches of small-leaf spinach
- 1 bunch green onions, sliced thin
- 2 cups toasted pecans, crumbled
- 3 ripe pears, cored and sliced thin
- 1 bottle Cafe Iris' Strawberry Vinaigrette
- Freshly ground pepper
Remove stems from clean spinach and arrange in bowl. Add the green onions, toasted pecans, and pears. Sprinkle with pepper. Drizzle with the Strawberry Vinaigrette and lightly toss.