Cranberry-Pecan Spinach Salad

Cranberry-Pecan Spinach Salad

1 pound Boskovich Farms* Fresh ‘n’ Quick spinach, rinsed and torn into bite-size pieces
1 cup pecan pieces
3/4 cup blue cheese crumbles (optional)
1 cup dried sweetened cranberries


1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1/2 cup white sugar
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
2 teaspoons minced onion

1/4 teaspoon paprika

In a large bowl, combine spinach, pecans, blue cheese and cranberries. Set aside.

To prepare the dressing, combine all ingredients in a medium bowl and whisk together.

Just before serving, pour the dressing over the spinach mixture and toss well. Makes 6-8 servings.
Tip: Toasted slivered almonds can be substituted for the pecans.

‘ Brands may vary by region; substitute a similar product
Cranberry-Pecan Spinach Salad Reviewed by Unknown on 2/29/2020 Rating: 5
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