Cranberry Spinach salad with sliced pears
November 11th, 2007 by Nikki
Great mixture of textures and is a good light (and a bit sweet) side, great with barbecue!
Ingredients:
- 8 C. fresh baby spinach
- 1 c. dried cranberries
- 2 medium pears (we like red pears), cored and chopped
- 1/4 c. cider vinegar
- 5 tbsp. sugar
- 1 tsp. onion powder
- 1/2 tsp. Worcestershire sauce
- 1 tsp. ground mustard
- 1/4 tsp. paprika
- 1/4 c. olive oil
- 1 tbsp. sesame seeds
- 1 tsp. poppy seeds
- 2 tbsp. chopped pecans or sliced almonds
Directions:
- In a blender, combine the vinegar, sugar, onion powder, Worcestershire sauce, ground mustard and paprika; cover and process until blended. While processing add the oil in a steady stream.
- Add the sesame seeds and poppy seeds to the dressing and stir. Refrigerate until you are ready to serve the salad.
- When you are ready to serve, combine the spinach, cranberries and pears in a large bowl. Pour the dressing over the top and toss (I use a bowl with a lid so I can shake it and get all the pieces well coated). Sprinkle with pecans or sliced almonds.
