Spinach, Pear and Cranberry Salad
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar vinegar
2 teaspoons whole-grain mustard
1/2 teaspoon stevia
8 cups lightly packed baby spinach leaves, chopped
1 cup thinly sliced red onion
1/3 cup dried cranberries
1 firm pear, thinly slices
2/3 cup walnuts, almonds or pecans, chopped
No Salt Seasoning and Pepper, to taste
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, stevia, no salt seasoning and pepper to taste. Cover tightly and shake to blend.. Set aside.
To assemble the salad, place the spinach, onions, cranberries and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Scatter the nuts over the top. Serve immediately.