Tuesday, January 31, 2012

Cranberry Spinach Salad


This is a tasty and easy salad for the winter months and it is a nice special occasion salad. The bright red cranberries are cheery and the pecans give it some crunch.  The dressing is a snap to make--you may find yourself making it to liven up a plain spinach salad during the week.

For a dinner party this is the perfect accompaniment to Chicken Marbella and rice pilaf.


Cranberry Spinach Salad

Serves 12
Adapted from allrecipes.com

1 (6 oz) package baby spinach
1 (6 oz) package mixed greens
1 cup chopped pecans, toasted
1 cup dried cranberries
2/3 cup olive oil or veg oil
1/4 cup sugar
1/4 cup red wine vinegar
2 Tblsp sour cream (check for gluten ingredients)
1 tsp Dijon mustard

In a large bowl combine the salad greens with pecans and cranberries.  In a jar with a tight-fitting lid combine the oil, sugar, vinegar, sour cream and mustard.  Shake well.

Drizzle the dressing over the salad and toss to coat.  Serve immediately.

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