Spinach, Pear, and Cranberry Salad

So Friday’s cranberry discussion got me in the mood for a nice cranberry spinach salad.  Here’s the recipe for one of my favorite go-to lunches.

Spinach, Pear and Cranberry Salad

2 tbsp. balsamic vinegar

2 tsp. whole grain mustard

1 tsp. sugar

1/2 cup extra virgin olive oil

1/2 cup chopped pecans

1 (10 oz.) bag baby spinach

2 firm, ripe medium pears, quartered, cored and thinly sliced

1/4 small red onion, thinly sliced

1/3 cup sweetened dried cranberries

1.  For the dressing, in a small bowl whisk together vinegar, mustard and sugar.  Gradually whisk in oil, whisking until incorporated.  Season with salt and pepper to taste; set aside (you can also use a vinaigrette of your choice).

2.  In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown).  Remove from skillet and let cool.

3.  In a large bowl combine spinach, pears and onion.  Whisk dressing, and drizzle over spinach; toss to coat.  Sprinkle with cranberries and pecans and serve.

This is a great starter for Thanksgiving or just something light for a winter lunch.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.