Cranberry Spinach Salad Recipe
This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl.
This recipe is:
Quick
* 6-8 Servings
* Prep/Total Time: 10 min.
Ingredients
* 1 package (6 ounces) fresh baby spinach
* 1/2 to 3/4 cup chopped pecans, toasted
* 1/2 to 3/4 cup dried cranberries
* 1/3 cup olive oil
* 3 tablespoons sugar
* 2 tablespoons balsamic vinegar
* 1 tablespoon sour cream
* 1/2 teaspoon Dijon mustard
Directions
* In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Yield: 6-8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 183 calories, 15 g fat (2 g saturated fat), 1 mg cholesterol, 27 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.
Cranberry Spinach Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p127
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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