A picture of Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts.

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Roninflea @cook_2958531

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Roninflea @cook_2958531

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Ingredients

8 servings

1/2 cupExtra Virgin Olive Oil
2 tbspBalsamic Vinegar
2 tspWhole Grain Mustard
1 tspSugar
1 tspKosher salt
1 pinchGround Black Pepper
1 cupThinly Sliced Red Onion
1/3 cupSweetened Dried Cranberries
8 cupBaby Spinach Leaves
2Firm Ripe Bosc Pears, Quartered lengthwise, do not peel
2/3 cupToasted hazelnuts, can substitute with Cashew

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Steps

1

To make dressing, combine olive oil, vinegar, mustard, sugar, salt, and pepper to taste
2

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. Drain well and pat dry.
3

In small bowl, toss cranberries with 2Tbs of dressing to soften. Set aside for at least 20 minutes
4

Thinly slice pears
5

Place spinach, onions, and pears in a large bowl. Coat evenly with dressing. Garnish with cranberries and nuts.

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Cooksnaps

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Roninflea

Roninflea @cook_2958531

on January 01, 2012 00:00

Comments

Keywords

Salad Red Onion Mustard Dried Cranberry Whole Grain Pepper Cheera Pear

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