SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In a large nonstick skillet heat oil over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender. Add spinach to skillet; cover. Cook for 1 to 2 minutes or until spinach is wilted, stirring once; remove from skillet and set aside. Wipe skillet clean with paper towels; coat with cooking spray and place over medium heat.
2. For quesadillas, divide spinach mixture and snipped tomatoes among tortillas. Sprinkle with mozzarella cheese. Fold tortillas in half. Add folded tortillas, one or two at a time, to hot skillet; cook for 2 to 4 minutes or until browned and cheese is melted, turning once. Remove to cutting board; cut into wedges.
3. For salad, in a large bowl combine pears and Essential Everyday Vinaigrette; add greens and cranberries and toss to coat. Serve quesadillas with warmed pasta sauce, salad, and warmed refried beans.
1. In a screw-top jar combine olive oil, vinegar, Dijon-style mustard, garlic, honey, salt and black pepper. Cover and shake well. Use immediately or store in refrigerator for up to 5 days. Allow to stand at room temperature for 30 minutes before using. Makes 2/3 cup.