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

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 teaspoon sugar
  • 1 teaspoon kosher or sea salt
  • Freshly ground pepper
  • 1 cup thinly sliced red onion
  • 1/3 cup sweetened dried cranberries
  • 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
  • + 3 more ingredients
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons whole-grain mustard
    • 2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside. 2. Place the onions in a medium bowl and cover with cold water. Let...

View full recipe at SpringPad

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