Donna’s Spinach and Pear Salad with Hot Horseradish Mustard Dressing

This recipe received one of the top prizes in the 2004 National Mustard Day cook-off contest at the Mustard Museum in Mt. Horeb, Wisconsin. For the best flavor, choose a good quality, hot horseradish mustard to use in this recipe.

16 ounce package fresh baby spinach

2 medium pears, cored and diced


1/3 cup olive oil

1/3 cup cider vinegar

1/3 cup fat-free sour cream

1/2 teaspoon hot horseradish mustard (add more to taste)*

2 tablespoons honey

1/2 teaspoon minced garlic

Place spinach and pears in a large salad bowl. Combine all dressing ingredients in a blender. Process until smooth. Taste dressing and additional mustard to suit your taste. Pour desired amount of dressing over spinach mixture and toss to coat. Makes 1 cup of dressing.

*Maline Robinson of Dodgeville Wisconsin used Royal Bohemian XXX Hot Horseradish Mustard to create this prize winning recipe.

Serves 8 (2 tablespoons dressing per serving)

Nutritional Information per serving:

Calories 140 Fat, gm. 9 Protein, gm. 2 Carbs, gm. 13 Cholesterol, mg. 2 Fiber, gm. 2.1