Long ago, when I was still a relatively new user of the internet and the whole concept of search engine was super new to me, I used to jump at the first recipe that came up in search results and try them. I am talking about pre- google days, more like lycos days. Does anyone remember that search engine with a cute dog logo? That’s what I am talking about. Now some of these recipes would turn out to be horrendous, while some were keepers. This spinach pear salad is one of those few recipes that turned out so good that I have been making these for years. I love adding fruits and nuts to my salad, they just make the salad more interesting. I like that the dressing has mustard in it, I am a big believer that mustard is always the little something that sandwiches and salads need, it adds the right amount of heat just enough to nudge your sinuses.
1 cup fresh baby spinach leaves or mixed greens
1 firm but ripe D’Anjou pear, cut into long thin slices
handful of toasted almonds, roughly chopped ( I used toasted almond silvers)
2 tablespoons sweetened dried cranberries or raisins
1/4 cup thinly sliced onion
For the dressing
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar or 1 teaspoon apple cider vinegar+1/4 teaspoon sugar
1/2 teaspoon yellow mustard
1/4 teaspoon sugar
1/4 teaspoon salt
fresh ground black pepper
1. Combine all the ingredients under dressing in a bowl and mix well. Taste, adjust seasoning and set aside.
2. Take cold water in a bowl and place the onions in them for 30minutes. This takes the raw taste of onions. Drain and pat dry on paper towels.
3. Place spinach, pears and onions in a bowl. Pour dressing over the salad. Mix well.
4. Add cranberries or raisins and almonds. Mix well and serve.