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Cranberry Spinach Salad Recipe

Cranberry Spinach Salad Recipe

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.
TOTAL TIME: Prep/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 or vegetable oil
  • 3 tablespoons sugar
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 1 tablespoon sour cream
  • 1/2 teaspoon Dijon mustard

Directions

  • 1. In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.

Nutritional Facts

3/4 cup: 183 calories, 15g fat (2g saturated fat), 1mg cholesterol, 27mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 1g protein.

Reviews for Cranberry Spinach Salad

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MY REVIEW
kimspacc
Reviewed Jan. 11, 2016

"Colorful and easy to prepare. Flavors were okay but nothing special."

MY REVIEW
lurky27
Reviewed Nov. 2, 2011

"YUM! So easy and full of flavor.

~ Theresa"

MY REVIEW
cbalbierz
Reviewed Jan. 14, 2010

"super easy, tastes great. took it to a xmas party and people loved it."

MY REVIEW
mom23kids
Reviewed Sep. 24, 2009

"Good dressing, kids did not enjoy."

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