Tangy Pear 'n Pecan Noodle Salad

Tangy Pear 'n Pecan Noodle Salad

12 ounces Medium or Wide Egg Noodles – uncooked
1/2 cup fresh orange juice
4 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 garlic clove – minced
1 tablespoon orange zest
1 tablespoon vegetable or olive oil
Salt and freshly ground pepper – to taste
16 ounces 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
3/4 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 sauté pan, heat 2 tablespoons of dressing over medium heat. Sauté 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.