Spinich Salad W Dried Cranberries Pine Nuts Food

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.

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.

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.

SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES AND CHOCOLATE VINAIGRETTE

Steps:

• In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.

SPINICH SALAD W/ DRIED CRANBERRIES & PINE NUTS

Steps:

• In a sm. bowl combine orange juice, balsamic vinegar, Dijon mustard, olive oil, salt and pepper. Place spinach in lrg. bowl, add dressing gradually so as not to saturate greens, cranberries and pine nuts. Toss lightly and serve.

CURRY-CRANBERRY SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, pine nuts, cranberries and sesame seeds. In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Serve immediately.

SPINACH SALAD WITH STRAWBERRIES

Steps:

• Toss spinach with fruit and nuts in large bowl.
• Add dressing just before serving; mix lightly.

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the baby greens or mesclun until the leaves are nicely coated.
• Toss again with the tomatoes.
• Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

SPINACH SALAD WITH CRANBERRIES AND CANDIED WALNUTS

Steps:

• Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
• Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
• Add cranberries and candied walnuts.
• Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
• Dress the salad just before serving.

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.