Spinach Salad With Caramelized Pears And Cranberry Vinaigrette Food

CRANBERRY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

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 & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
• In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
• Add remaining dressing, spinach and onion and toss to coat.

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!

SPINACH SALAD WITH JAMAICAN VINAIGRETTE AND CARAMELIZED PECANS

Steps:

• Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!