Spinach and Pear Salad with Maple Dijon Vinaigrette

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Spinach and Pear Salad with Maple Dijon Vinaigrette

Ingredients:

10oz of baby spinach

1 ripe bartlett pear, cored and thinly sliced

1 small red onion, thinly sliced (mine was too big, so I only used 1/2)

4 slices of bacon or turkey bacon, cooked crisp and crumbled (omit for vegetarian version)

¼ cup dried cranberries

Maple Dijon Vinaigrette (recipe below)

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I tried the pomegranate flavored cranberries in this batch. They were decent, but I think the original is the way to go. The pomegranate flavored berries were a little too sweet.

Combine all salad ingredients in a large bowl.  Use recipe below to make your Maple Dijon Vinaigrette.

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I used regular bacon this time, but often use turkey. Turkey bacon is my preference, but you have to be sure to get it crisp. My husband, on the other hand, prefers regular bacon no matter how it’s cooked.

Maple Dijon Vinaigrette

Ingredients:

⅓ cup cider vinegar

2 tbsp pure maple syrup

1 tbsp dijon mustard

⅔ cup olive oil

salt and pepper to taste (I use about ¼ tsp of each)

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Whisk together first 5 ingredients.  Gradually whisk in oil until completely blended.

Drizzle dressing over top of salad, toss, and serve.  Extra dressing can be kept covered in the refrigerator and used within a few days.

This makes a great side dish and uses some of my favorite fall flavors.  It’s a perfect side dish for Thanksgiving and will be on our holiday table for sure.

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