Autumn Spinach Salad

10 oz (or so) fresh spinach
ripe pear
1/2 c red onion, sliced thin
1/2 c dried cranberries (can substitute pomegranate)
1/3 c walnut pieces (optional)
1/3 c cider vinegar
1/2 c canola oil
1 tsp Dijon mustard
1 tsp sugar
salt (optional)

Wash, dry, and tear spinach leaves into bite-sized pieces and put in salad bowl. Core pear, slice thin or cut in bite-sized pieces. Dip pear pieces in the cider vinegar, then add them to salad. Add red onion and cranberries (or pomegranate).

To the remaining cider vinegar add the oil, mustard, sugar, and salt, and whisk together.

Just before serving, Dress salad with the Dijon vinagrette, toss gently, and sprinkle on walnuts if desired.

1 comment:

Kath said...

I haven't historically been a big lover of fruit in vegetable salads, but here recently I have tried a couple that have begun to change my mind. This one looks like it has great potential!