Spinach Salad with Pears, Cranberries, Red Onion, and Toasted Hazelnuts
Here is a terrific salad for your lamb chop dinner. Give it a try.
2 Red Onions, thinly sliced
¼ cup ried Cranberries
8 cups fresh Baby Spinach Leaves, stems removed and chopped
3 firm but Pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
½ cup Hazelnuts, toasted and chopped Toast at 350 degrees F. for 10 min.
4 tbs. Extra Virgin Olive Oil
2 tbs. Balsamic Vinegar
1 tsp. Dijon Mustard
1 tsp. Honey
Salt and freshly Ground Balck Pepper to taste
Add all the dressing ingredients to a bowl and whisk together. Taste and adjust the seasoning. Set aside.
In a large bowl add the spinach, onions, and pears. Add the seasoning and toss to coat evenly. Scatter the cranberries and hazelnuts on top and serve.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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