Lamb Chops in a Flash

Now here's a 15-minute entree that both you and the kids will love. The marinade for the chops is simple but delightful!

Pears are a sweet staple of fall, and they're available now in lots of varieties. Mix and match your favorites in this refreshing main-dish salad. Toasted pecans lend a bit of crunch, while the crumbled bleu cheese is simply irresistible.

Credit: ILovePasta.org

Servings: 8

Ingredients:

• 12 ounces medium egg noodles, uncooked
• 1/2 cup fresh orange juice
• 4 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 16 ounces fresh spinach, stems removed, rinsed
• 4 pears, cored and sliced, peel left on
• 1/2 cup golden raisins
• 3/4 cup bleu cheese, crumbled
• 1/4 cup pecan pieces, toasted
• 1/2 red onion, thinly sliced

Directions:

Prepare the noodles according to the package directions. Drain and place in a large bowl.

Whisk together the orange juice, balsamic vinegar, lemon juice, garlic, oil and salt and pepper to taste in small bowl.

Cut the spinach into 1-inch-crosswise strips. In a large saute pan, heat 2 tablespoons of the dressing over medium heat. Saute the spinach in 2 to 3 batches, until slightly wilted.

In the large bowl, combine the cooked noodles, the pears, the raisins, half of the cheese, half of the pecans, the wilted greens and the red onion. Add the remaining dressing and toss to combine.

Sprinkle the remaining cheese and pecans on top and serve immediately.