| 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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