Hot Cranberry Spinach Salad Food

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CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE



Cranberry Spinach Salad with Fig Balsamic Vinaigrette image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1/4 cup fig balsamic vinegar
1/2 cup olive oil
Salt and pepper
One 6-ounce bag baby spinach
1 cup dried cranberries
1 cup toasted slivered almonds

Steps:

  • Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  • In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

DIJON-LIME CRANBERRY SALAD



Dijon-Lime Cranberry Salad image

Make and share this Dijon-Lime Cranberry Salad recipe from Food.com.

Provided by Ed Paulhus

Categories     Low Protein

Time 6m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package fresh spinach
1/2 cup dried craisin, divided (dried cranberries)
red onion (sliced, amount to taste)
4 slices bacon, cooked crisp and crumbled
1/2 cup honey
1/2 cup lime juice
2 tablespoons Dijon mustard

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.

Nutrition Facts : Calories 196, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 215.8, Carbohydrate 40.8, Fiber 2.2, Sugar 35.7, Protein 3.7

SPINACH & CRANBERRY SALAD



Spinach & Cranberry Salad image

This is a delicious spinach salad with hot bacon dressing that is to die for! Enjoy, it's a special treat!

Provided by jewelz4jesus

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups loosely packed stemmed Baby Spinach
1/2 cup fresh goat cheese
1/2 cup toasted slivered almonds
1 cup sliced white mushroom (cleaned)
1/3 lb thick-sliced bacon, cut into strips about 1 inch long and 1/4 inch wide
1 tablespoon minced shallot
2 teaspoons minced fresh thyme leaves
1/4 cup balsamic vinegar
2 tablespoons sugar
sea salt
fresh ground black pepper
1/2 cup dried cranberries

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.

Nutrition Facts : Calories 198.2, Fat 16.1, SaturatedFat 4.2, Cholesterol 17.1, Sodium 234.7, Carbohydrate 8.9, Fiber 2.2, Sugar 5.3, Protein 6.1

CRANBERRY ALMOND SPINACH SALAD



Cranberry Almond Spinach Salad image

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. -Michelle Krzmarzick Torrance, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1 teaspoon dried minced onion
3/4 teaspoon poppy seeds
1/8 teaspoon paprika
1/4 cup canola oil
10 ounces fresh baby spinach (about 12 cups)
3/4 cup dried cranberries
2 green onions, sliced
3/4 cup sliced almonds, toasted

Steps:

  • Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 121 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY SPINACH SALAD



Cranberry Spinach Salad image

This recipe came from another website. It makes a lot so is good for a potluck or large gathering. Make sure to use the whole amount of spinach or to cut back on the dressing if using less spinach. When I take this somewhere, I usually take the dressing in a jar and dress the salad right before serving. Note: This is not good leftover.

Provided by SYBRSUZY

Categories     < 30 Mins

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb spinach
1 cup dried cranberries (I use one bag of Craisins)
1 tablespoon butter
3/4 cup almonds, blanched and slivered
2 tablespoons toasted sesame seeds
1 tablespoon poppy seed
2 teaspoons minced onions
1/4 teaspoon paprika
1/2 cup sugar
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

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.

JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

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.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

SIMPLE CRANBERRY SPINACH SALAD



Simple Cranberry Spinach Salad image

This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.

Provided by Bethanie Rose

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package fresh spinach
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup raspberry walnut vinaigrette
1 tablespoon finely shredded Romano cheese

Steps:

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

Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g

CRANBERRY PECAN SPINACH SALAD



Cranberry Pecan Spinach Salad image

I came across this recipe one year when I was looking for a special salad for the holidays. -Deb Murata, Carmichael, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

4 cups packed torn fresh spinach
1/2 cup dried cranberries
1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE



Spinach Salad with Cranberry Vinaigrette image

Delicious side dish ready in 25 minutes! Enjoy this spinach salad drizzled with cranberry vinaigrette and sprinkled with pomegranate seeds.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1/2 cup whole berry cranberry sauce
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 bag (10 oz) fresh baby spinach leaves
2 avocados, peeled, pitted and sliced
1 tablespoon orange juice
1/2 cup pomegranate seeds

Steps:

  • In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
  • Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

Nutrition Facts : Calories 220, Carbohydrate 18 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g

WARM SPINACH SALAD WITH APPLES, BACON, AND CRANBERRIES



Warm Spinach Salad With Apples, Bacon, and Cranberries image

Wilt the spinach by tossing the salad while the dressing is still hot. From Cooking Light, November 2006.

Provided by KelBel

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 granny smith apple, sliced
1 red onion, thinly sliced
1/2 cup dried cranberries, chopped
1 (10 ounce) package fresh Baby Spinach
1/3 cup balsamic vinegar
1 tablespoon sugar
2 tablespoons cranberry juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons reduced-fat sour cream
2 slices cooked bacon, crumbled (drained)

Steps:

  • Combine first 4 ingredients in a large bowl; toss well.
  • Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute.
  • Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well.
  • Sprinkle with bacon; serve immediately.

Nutrition Facts : Calories 100.6, Fat 3, SaturatedFat 1.2, Cholesterol 7.3, Sodium 312.5, Carbohydrate 16.3, Fiber 3.4, Sugar 9.7, Protein 4.2

CRANBERRY-SPINACH SALAD WITH WARM BACON DRESSING



CRANBERRY-SPINACH SALAD WITH WARM BACON DRESSING image

This is a restaurant-quality recipe from the folks at Ocean Spray. With this combination of ingredients it just has to be good! Photo: Oceanspray.com

Provided by Ellen Bales

Categories     Other Salads

Time 20m

Number Of Ingredients 8

1 pkg (6 oz.) salad spinach
1/2 c sweetened dried cranberries (craisins)
red onion slices
DRESSING
4 slice bacon, cooked crisp and crumbled
1/2 c plain or orange-flavored honey
1/2 c lime juice
2 Tbsp dijon mustard

Steps:

  • 1. Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 Tbsp. sweetened dried cranberries and onion slices.
  • 2. 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. Makes about 1 cup.

SPINACH SALAD WITH CRANBERRIES AND WALNUTS



Spinach Salad With Cranberries and Walnuts image

Make and share this Spinach Salad With Cranberries and Walnuts recipe from Food.com.

Provided by Lvs2Cook

Categories     Spinach

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb fresh spinach, washed, stems removed, and torn into bite-sized pieces
1/2 cup chopped walnuts
3/4 cup dried cranberries (craisins)
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 garlic clove, minced
3/4 tablespoon kosher salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • In a serving bowl, toss together the salad ingredients.
  • In a jar with a tight fitting lid, shake together the dressing ingredients until well blended.
  • Dress the salad and serve.

Nutrition Facts : Calories 180.1, Fat 18.4, SaturatedFat 2.4, Sodium 559.8, Carbohydrate 3.5, Fiber 1.8, Sugar 0.6, Protein 2.2

SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE



Spinach Salad With Warm Cranberry Vinaigrette image

I heard this recipe described on the Daily Dish by Annie Copps, senior food editor at Yankee Magazine. It sounded so good, I had to try it. It's become one of our favorite salads.

Provided by WorkingMom2three

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 red onion, sliced into thin rings
2 tablespoons olive oil
kosher salt or sea salt
black pepper, freshly ground, to taste
1/2 cup dried cranberries
1 (6 ounce) package Baby Spinach, washed and dried
1/2 cup pumpkin seeds, shelled and lightly toasted (pepitas)
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon mustard powder
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 small garlic clove, minced
2 tablespoons cranberry juice
2 teaspoons honey
1/2 cup walnut oil

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!

Nutrition Facts : Calories 291.6, Fat 21.6, SaturatedFat 2.8, Sodium 1667.8, Carbohydrate 18.3, Fiber 7.1, Sugar 6.9, Protein 12

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