By Mayo Clinic Staff

Dietitian's tip:

This salad has both a unique blend of flavors — spicy, sweet and sour — and textures — crispy, chewy and crunchy. It's also an excellent source of fiber and folate.

Number of servings

Serves 6


  1. 4 ounces uncooked whole-wheat spiral pasta
  2. 6 cups mixed greens
  3. 2 large fresh pears, cored and sliced
  4. 1/2 cup sliced water chestnuts
  5. 1/2 cup golden raisins
  6. 3 tablespoons roasted unsalted soy nuts
  7. For the dressing

  8. 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
  9. 1/4 teaspoon ground cinnamon
  10. 1/4 teaspoon salt
  11. 3 tablespoons balsamic vinegar
  12. 1/4 cup olive oil


To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate 42 g
  • Dietary fiber 7 g
  • Sodium 117 mg
  • Saturated fat 1 g
  • Total fat 10 g
  • Cholesterol 0 mg
  • Protein 6 g
  • Monounsaturated fat 7 g
  • Calories 282
July 01, 2011