| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Dec., Prodigy, Fatfree | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Honey |
| 1/4 | c | White Wine Vinegar |
| 1/4 | c | Dry Sherry or Apple Juice |
| 1 | tb | Lemon Juice |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground White Pepper |
| 1/8 | ts | Dried Thyme (optional) |
| 1 | Small Onion, Sliced | |
| 1 | Pear, Cored & Sliced | |
| 1 | Cooking Apple-Cored & Sliced | |
| 1 | Package of Fresh Spinach, | |
| Washed & Trimmed |
INSTRUCTIONS
Combine first 6 ingredients; add thyme, if desired. Set aside. Separate onion into rings and cook in liquid in a large skillet over medium-high heat, stirring constantly, until tender. Add pear, cooking apple and honey mixture. Cook, stirring often, 5 to 6 minutes or until fruit is tender and liquid is slightly thickened. Serve over fresh spinach. : From Southern Living. Posted by BXRR60A Ronald Rush 11/27/94. Revised (oil removed) by Sue Smith. From the Prodigy Service. Recipe collection of Sue Smith 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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