Print Options:

Spinach Salad with Bosc Pears

Yields14 Servings

To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar

Dressing
 1/2 cup extra-virgin olive oil
 2 tablespoons balsamic vinegar
 2 teaspoons whole-grain mustard
Salad
 1 cup thinly sliced red onion
 1/3 cup sweetened dried cranberries
 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
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 stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

3

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

4

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Nutrition Facts

Serving Size 6

Servings 14

Amount Per Serving
Calories 100Calories from Fat 20
% Daily Value *
Total Fat 7g11%

Saturated Fat 9g45%
Trans Fat 20g
Cholesterol 3mg1%
Sodium 25mg2%
Potassium 30mg1%
Total Carbohydrate 20g7%

Dietary Fiber 30g120%
Sugars 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.