Spinach Cranberry Salad Recipe Recipes Recipe For Hand

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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

SPINACH AND STRAWBERRY SALAD



Spinach and Strawberry Salad image

My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.

Provided by JerJer

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 8

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
½ cup vegetable oil
¼ cup white wine vinegar
½ cup white sugar
¼ teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

Steps:

  • In a large bowl, toss together the spinach and strawberries.
  • In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 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-ORANGE SPINACH SALAD



Cranberry-Orange Spinach Salad image

This festive toss bursts with fresh flavor from mandarin oranges, spinach and cranberries. The homemade dressing is easy to stir together and gets a unique taste from nutmeg.-Preci D'Silva, Dubai, United Arab Emirates

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2 cans (11 ounces each) mandarin oranges, undrained
2 tablespoons olive oil
4 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 package (6 ounces) fresh baby spinach
1/2 cup dried cranberries
1/2 cup coarsely chopped cashews

Steps:

  • Drain oranges, reserving 2 tablespoons juice. In a small bowl, whisk the oil, vinegar, salt, nutmeg, pepper and reserved juice. In a serving bowl, combine the spinach, oranges and cranberries. Add dressing; toss to coat. Sprinkle with cashews.

Nutrition Facts :

CRANBERRY ALMOND SPINACH SALAD



Cranberry Almond Spinach Salad image

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. -Michelle Krzmarzick Torrance, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1 teaspoon dried minced onion
3/4 teaspoon poppy seeds
1/8 teaspoon paprika
1/4 cup canola oil
10 ounces fresh baby spinach (about 12 cups)
3/4 cup dried cranberries
2 green onions, sliced
3/4 cup sliced almonds, toasted

Steps:

  • Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 121 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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 :

SPINACH & CRANBERRY SALAD



Spinach & Cranberry Salad image

This is a delicious spinach salad with hot bacon dressing that is to die for! Enjoy, it's a special treat!

Provided by jewelz4jesus

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups loosely packed stemmed Baby Spinach
1/2 cup fresh goat cheese
1/2 cup toasted slivered almonds
1 cup sliced white mushroom (cleaned)
1/3 lb thick-sliced bacon, cut into strips about 1 inch long and 1/4 inch wide
1 tablespoon minced shallot
2 teaspoons minced fresh thyme leaves
1/4 cup balsamic vinegar
2 tablespoons sugar
sea salt
fresh ground black pepper
1/2 cup dried cranberries

Steps:

  • Put the spinach and mushrooms in a large bowl.
  • Crumble the cheese over the spinach.
  • Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
  • Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
  • You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
  • Add the thyme and let it crackle in the fat for about 10 seconds.
  • Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
  • Add the dried cranberries and stir.
  • Add Bacon back into dressing.
  • Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
  • Serve immediately.

Nutrition Facts : Calories 198.2, Fat 16.1, SaturatedFat 4.2, Cholesterol 17.1, Sodium 234.7, Carbohydrate 8.9, Fiber 2.2, Sugar 5.3, Protein 6.1

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

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE



Spinach Salad With Cranberry and Maple Vinaigrette image

Make and share this Spinach Salad With Cranberry and Maple Vinaigrette recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 cups spinach leaves, loosely packed
1/2 cup toasted pecans
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
1/4 cup cider vinegar
1/4 cup cranberry juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
salt and pepper
3/4 cup vegetable oil

Steps:

  • Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
  • Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
  • Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE



Spinach Salad With Cranberries, Pecans, Bacon, and Blue Cheese image

Make and share this Spinach Salad With Cranberries, Pecans, Bacon, and Blue Cheese recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1/2 lb hickory smoked bacon, slices roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6 ounce) containers Baby Spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
1/2 cup danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
salt
freshly cracked black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
  • Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
  • In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
  • Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Nutrition Facts : Calories 647.6, Fat 58.3, SaturatedFat 19.4, Cholesterol 77.6, Sodium 1066.5, Carbohydrate 14.9, Fiber 5.9, Sugar 4.5, Protein 20

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING



Spinach Salad with Pomegranate Cranberry Dressing image

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Steps:

  • Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
  • Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g

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