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Corn and Spinach Salad

 Corn and Spinach Salad
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.
8 ServingsPrep/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

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Corn and Spinach Salad (continued)

Directions (continued)

  • dressing).