CRANBERRY SPINACH SALAD
From Lucy Reid
1 package (6 ounces) fresh baby
spinach
1/2 to 3/4 cup chopped pecans, toasted
1/2 to 3/4 cup dried cranberries
1/2 to 3/4 cup chopped pecans, toasted
1/2 to 3/4 cup dried cranberries
Dressing:
1/3 cup olive or vegetable oil
3 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon Dijon mustard
In a bowl, combine the spinach, pecans and cranberries.
1/3 cup olive or vegetable oil
3 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon Dijon mustard
In a bowl, combine the spinach, pecans and cranberries.
Make dressing in a jar with a tight-fitting lid. Combine the remaining ingredients and shake well.
When ready to serve, drizzle dressing over the salad and toss to coat. Serve immediately.
6-8 servings
Tips for Toasting Nuts: Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350 degrees for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
Tips for Toasting Nuts: Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350 degrees for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
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