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Corn and Spinach Salad

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (1/2 cup dressing).
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.

Ingredients

  • 1/2 cup chopped walnuts
  • 1 tablespoon sugar
  • 1-1/2 teaspoons cider vinegar
  • 6 ounces fresh baby spinach (about 8 cups)
  • 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

  • 1. In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir until sugar is dissolved, 2-4 minutes. Spread on foil to cool.
  • 2. In a large bowl, combine spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk dressing ingredients. Serve with salad.

Nutrition Facts

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

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