Cranberry Spinach Salad Recipes Recipe For Zucchini

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CRANBERRY ALMOND SPINACH SALAD



Cranberry Almond Spinach Salad image

A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You'll love every last bite of it!

Provided by Jaclyn

Categories     Salad

Time 18m

Number Of Ingredients 11

16 oz baby spinach
1 cup sliced almonds, (toasted)
1 cup dried cranberries
1/4 cup white wine vinegar
2 Tbsp apple cider vinegar
3 Tbsp white sugar
1/2 cup olive oil
3 Tbsp honey
1 Tbsp finely minced shallot
2 Tbsp sesame seeds (, toasted)
1 Tbsp poppy seeds ((optional))

Steps:

  • For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved.
  • Stir in olive oil, honey, shallot, sesame seeds and optional poppy seeds until mixture is well blended.
  • For the salad: Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Protein 5 g, Fat 24 g, SaturatedFat 2 g, Sodium 47 mg, Fiber 4 g, Sugar 21 g, ServingSize 1 serving

SIMPLE CRANBERRY SPINACH SALAD



Simple Cranberry Spinach Salad image

This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.

Provided by Bethanie Rose

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package fresh spinach
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup raspberry walnut vinaigrette
1 tablespoon finely shredded Romano cheese

Steps:

  • Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g

CRANBERRY ALMOND SPINACH SALAD



Cranberry Almond Spinach Salad image

Provided by Food Network

Time 11m

Yield 4 Servings

Number Of Ingredients 6

¼ cup sliced almonds
1 bag (9 oz.) spinach leaves
½ cup Hidden Valley® The Original Ranch® Light Dressing or Hidden Valley® Original Ranch® Dressing
½ cup dried cranberries
¼ cup feta cheese crumbled
Freshly ground black pepper to taste

Steps:

  • 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
  • 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
  • 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
  • 4. Season with freshly ground black pepper to taste.

JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

CRANBERRY-SESAME SPINACH SALAD



Cranberry-Sesame Spinach Salad image

For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. -Stephanie Smoley, Rochester, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 teaspoon butter
2 tablespoons slivered almonds
2-1/2 cups fresh baby spinach
2 tablespoons dried cranberries
DRESSING:
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon cider vinegar
2 teaspoons toasted sesame seeds
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon salt
Dash paprika

Steps:

  • In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.

Nutrition Facts : Calories 257 calories, Fat 21g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 207mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein.

CRANBERRY SPINACH SALAD



Cranberry Spinach Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

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

Steps:

  • 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 :

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY



Salad With Zucchini And Baby Spinach Recipe by Tasty image

Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice

Provided by Suzana Hrnjck

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 zucchini, julienned
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
1 lb baby spinach, washed and dried
1 cup goat cheese
reduced balsamic vinegar, for the topping
salt, as needed
lemon juice

Steps:

  • Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
  • In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
  • Toss with balsamic vinegar.
  • Serve.

Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams

CRANBERRY PECAN SPINACH SALAD



Cranberry Pecan Spinach Salad image

I came across this recipe one year when I was looking for a special salad for the holidays. -Deb Murata, Carmichael, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

4 cups packed torn fresh spinach
1/2 cup dried cranberries
1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • 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 : Calories 155 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

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