Corn and Spinach Salad Recipe

Corn and Spinach Salad Recipe
Corn and Spinach Salad Recipe photo by Taste of Home
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Corn and Spinach Salad Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 mayonnaise
  • 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

Nutritional Facts

1-1/4 cups: 341 calories, 24g fat (12g saturated fat), 46mg cholesterol, 484mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 16g protein.

  • 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 mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  1. 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.
  2. 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

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