Directions

1. In a small saucepan cook orzo al dente according to package directions. Drain; place in a large mixing bowl; set aside.
2. In a small bowl combine pears and lemon juice; toss to coat; set aside.
3. For the pear salad, add 2 teaspoons of the dill to the orzo. Add raisins, tomatoes, pear mixture and dressing; toss to combine. Cover and refrigerate at least 1 hour.
4. Place 1 cup of the spinach on each of 4 plates. Top with pear salad. Sprinkle evenly with almonds and remaining dill, and serve.