Cranberry Compote Spinach Salad Food

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

FRESH CRANBERRY COMPOTE

Steps:

• Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
• Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
• Remove from the heat and cool completely.

CRANBERRY COMPOTE SPINACH SALAD

Steps:

• 1. In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
• 2. Continue to cook until berries begin to pop.
• 3. Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
• 4. Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 8 x 8 glass dish and refrigerate for 2 hours.
• 5. When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
• 6. In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
• 7. Place fresh spinach in bowls.
• 8. To the balsamic reduction, whisk in rum and drizzle over spinach.
• 9. Top spinach with an ice cream scoop (about ½ cup) of cranberry compote and serve, garnished with a sprig of parsley.

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

CRANBERRY APPLE-SPINACH SALAD

Steps:

• Place the spinach leaves and salad dressing in a large bowl.
• and toss to mix well.
• Divide the mixture between 4 salad plates.
• Top the spinach on each plate with a quarter of the.
• apples, cranberries, nuts, and cheese.
• Serve immediately.

CRANBERRY COMPOTE

Steps:

• In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE

Steps:

• Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
• Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
• Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE

Steps:

• In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
• Season with salt and pepper.
• While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
• Toast pumpkin seeds lightly.
• Add vinaigrette and dried cranberries to onions and heat through.
• Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately.
• Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!

CRANBERRY SPINACH SALAD

Steps:

• Melt butter in saute' pan over medium heat, add almonds and stir until lightly toasted; set almonds aside to cool.
• Toast sesame seeds in same pan and then set aside to cool.
• Mix salad ingredients.
• Mix dressing ingredients and toss with salad ingredients just before serving.

DIJON-LIME CRANBERRY SALAD

Steps:

• Wash and dry spinach.
• Divide evenly among four salad plates.
• Top each with approximately 2 tablespoons craisins and onion slices.
• Combine dressing ingredients in a small glass mixing bowl using a wire whisk.
• Heat in the microwave on High for 1 minute or until warm.

SPINACH & CRANBERRY SALAD

Steps:

• Put the spinach and mushrooms in a large bowl.
• Crumble the cheese over the spinach.
• Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
• Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
• You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
• Add the thyme and let it crackle in the fat for about 10 seconds.
• Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
• Add the dried cranberries and stir.
• Add Bacon back into dressing.
• Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
• Serve immediately.

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.