Cranberry Spinach Salad

Name: Cranberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Yield: 6-8 servings.
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

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 6-8 servings.

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. —Garnet Amari, Fairfield, California

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

1. In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

Nutrition Facts

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