½ head romaine lettuce, torn into pieces
½ head iceberg lettuce, torn into pieces
1 cucumber, peeled, sliced
1 bell pepper, sliced
½ red onion, thinly sliced
2 celery stalks, chopped
1 large tomato, diced
½ cup sliced black olives
8 ounces feta cheese, crumbled
2/3 cup olive oil and vinegar dressing, purchased
½ teaspoon dried oregano, crumbled
½ teaspoon dried dill weed
½ teaspoon pepper
Combine lettuce, cucumber, bell pepper, red onion, celery, tomato and black olives in a salad bowl. Sprinkle with feta cheese. Blend the salad dressing, herbs and pepper in a small bowl. Pour over salad and toss well to coat.
½ 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 (keep skin), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted and chopped
Use a small jar with tight fitting lid to make the dressing.
Combine olive oil, balsamic vinegar, mustard, sugar, salt and pepper. Place the lid on tightly and shake forcefully to blend. Taste and adjust seasoning as desired. Keep aside.
Place the onion in a bowl with cold water. Be sure that the slices are covered with water. Set aside for 30 minutes. Drain water and pat dry. The onions will be crisps.
Toss the cranberries with 2 tablespoon dressing and set aside until the salad is ready to serve.
Place the spinach, pears and onions in a large bowl. Pour remaining salad dressing on it and toss to coat. Arrange salad in a serving bowl. Sprinkle cranberries and toasted hazelnuts.