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Mediterranean Quesadillas with Pear and Red Onion Salad

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Mediterranean Quesadillas with Pear and Red Onion Salad)

563 calories; 19 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 18 mg cholesterol; 999 mg sodium. 806 mg potassium; 81 g carbohydrates; 14 g fiber; 23 g sugar; 23 g protein; 0 g trans fatty acid; 8212 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 125 mcg folate; 0 mcg vitamin b12; 444 mg calcium; 8 mg iron;

Essential Everyday Vinaigrette

Ingredients

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Directions

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  • 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.

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