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Cranberry Spinach Salad

 Cranberry Spinach Salad
This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl.
6-8 ServingsPrep/Total Time: 10 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 1/2 to 3/4 cup chopped pecans, toasted
  • 1/2 to 3/4 cup dried cranberries
  • 1/3 cup olive oil
  • 3 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sour cream
  • 1/2 teaspoon Dijon mustard

Directions

  • In a large bowl, combine the spinach, pecans and cranberries. In a
  • bowl, whisk the remaining ingredients. Drizzle over salad and toss
  • to coat. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 183 calories, 15 g fat (2 g saturated fat), 1 mg cholesterol, 27 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.