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Spinach Salad With Bosc Pears, Cranberries, Red Onion, And Toasted Hazelnuts

3 faves
Nutrition per serving    (USDA % daily values)
CAL
258
FAT
67%
CHOL
0%
SOD
22%

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Ingredients for 8 servings

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons whole-grain mustard

1 teaspoon sugar

1 teaspoon kosher or sea salt

Freshly ground pepper

1 cup thinly sliced red onion

1/3 cup sweetened dried cranberries

8 cups lightly packed fresh baby spinach leaves, stemmed if needed

2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices

2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

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