Spinach Cranberry 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 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.

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.

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 ALMOND SPINACH SALAD

Steps:

• 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
• 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
• 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
• 4. Season with freshly ground black pepper to taste.

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE

Steps:

• In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
• Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE

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.

SPINACH SALAD WITH CRANBERRIES AND WALNUTS

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.

CRANBERRY-SESAME SPINACH SALAD

Steps:

• In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.

CRANBERRY PECAN SPINACH SALAD

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.

CRANBERRY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

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 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.

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 ALMOND SPINACH SALAD

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.