Corn and Spinach Salad Recipe

Corn and Spinach Salad Recipe photo by Taste of Home

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As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.

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Corn and Spinach Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

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Ingredients

1/2 cup chopped walnuts
1 tablespoon sugar
1-1/2 teaspoons cider vinegar
1 package (6 ounces) fresh baby spinach
1 medium sweet red pepper, diced
1 medium red onion, diced
1 cup fresh or frozen corn, thawed
1 cup crumbled goat cheese
1/4 cup dried cranberries
DRESSING:
3 tablespoons cider vinegar
2 tablespoons orange marmalade
2 tablespoons Hellmann's® Real Mayonnaise

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1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce

Directions

In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad. Yield: 8 servings (1/2 cup dressing).

Originally published as Corn and Spinach Salad in Country October/November 2009, p49