Cranberry Pecan Spinach Salad
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 8 servings.
I came across this recipe one year when I was looking for a special salad for the holidays. —Deb Murata, Carmichael, California
Ingredients
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4 cups packed torn fresh spinach
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1/2 cup dried cranberries
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1/2 medium red onion, sliced and separated into rings
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1/2 cup pecan pieces, toasted
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1/4 cup crumbled blue cheese
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1/4 cup olive oil
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2 to 3 tablespoons red wine vinegar
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1 garlic clove, minced
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Salt and pepper to taste
Directions
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1.
In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts
3/4 cup: 155 calories, 13g fat (2g saturated fat), 3mg cholesterol, 61mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.
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