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.