Spinach Salad with Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Here is a terrific salad for your lamb chop dinner. Give it a try.

Spinach Salad with Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Ingredients

Salad

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.

Dressing

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

Directions

Dressing

Add all the dressing ingredients to a bowl and whisk together. Taste and adjust the seasoning. Set aside.

Salad

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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