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

Diane Morgan
  • minutes
  • Serves 8

INGREDIENTS

8 cups

Baby spinach, lightly packed fresh leaves

2

Bosc pears, firm but ripe

1/3 cup

Cranberries, sweetened dried

1 cup

Red onion

2 tbsp

Balsamic vinegar

2 tsp

Mustard, whole-grain

1 tsp

Kosher or sea salt

1

Pepper, Freshly ground

1 tsp

Sugar

1/2 cup

Olive oil, extra-virgin

2/3 cup

Hazelnuts