Top-ranked recipe named "Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnut"
very nice salad
"I made this for my book club and enjoyed rave reviews! Because of the quantity I made, I built it up in stages, including the use of the dressing, so it had better coverage when mixed. (actually didn't use all the dressing, and it kept well in the fridge for a few days after) I used fresh Craisins, so there was no need to soak/soften the cranberries. Be sure to use a ripe pear."- phidokiddy
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they?re hot to a clean kitchen towel. (Use a clean towel that is old or you don?t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).
You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.
paisleydavenport 1 year agoWonderful! Perhaps a little less salt though. Bacon is a good addition too. A new favourite.
rudimarx 1 year agoI made it for a bunch of South Africans who notoriously don't eat salad, but only meat.... It was a great combination of flavours. I used cashew nuts and didn't soak the dried cranberries. A great salad!
RecoveringNutrition 1 year ago
kitkash 1 year agoThis salad i had at a very high class diner and immediately went home to recreate it. This recipe is almost identical to it and so i must say it is delicious! Anyone who is questionable about this, there is no need to be it is the most amazing salad you'll have in your life!!!!
jlburgart 2 years agoThis was such a great mix of flavors and textures. I used Craisins not cranberries and made sure the pear was fresh and ripe. I also made sure to slice the onion thin.
CarolMinter 2 years agoI made this for a baby shower and got rave reviews. Lots of guests went back for more, and very little was left!
phidokiddy 3 years agoI made this for my book club and enjoyed rave reviews! Because of the quantity I made, I built it up in stages, including the use of the dressing, so it had better coverage when mixed. (actually didn't use all the dressing, and it kept well in the fridge for a few days after) I used fresh Craisins, so there was no need to soak/soften the cranberries. Be sure to use a ripe pear.
deeder5 3 years ago
deeder5 4 years agonice addition to Thanksgiving menu
deeder5 4 years ago[I posted this recipe.]