Every great meal needs a salad. This is a classic in my house and a treat all year round.
Ingredients:
½ cup extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp whole-grain mustard
1 tsp sugar
1 tsp kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
⅓ cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 ripe bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
Directions:
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.
Salad
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.
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.
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.
Serves: 8
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