SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
- Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.
JAMIE'S CRANBERRY SPINACH SALAD
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
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 SALAD WITH FRESH CRANBERRY VINAIGRETTE
This winter spinach salad is filled with pecans, sliced pears, creamy goat cheese and a fantastic sweet & tangy cranberry vinaigrette! Perfect for the holidays or entertaining. Vegetarian and gluten free with dairy free / vegan options.
Provided by Ashley / Cook Nourish Bliss
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Add the cranberries and orange juice to a small saucepan. Set over high heat and bring to a boil. Once boiling, turn off the heat and cover with the lid. Let stand for 5 minutes, until the cranberries have softened.
- Transfer the mixture to a food processor (or blender). Let cool to room temperature, about 5 minutes.
- Add the vinegar, mustard, salt, pepper and honey to the food processor. Process until smooth, about 25 seconds. With the food processor running, pour in the olive oil and continue to process until well combined.
- Store the dressing in the refrigerator until ready to use.
- In a large bowl, add the desired amount of spinach, sliced pear, pecans and crumbled goat cheese. Toss to combine. Add in the desired amount of dressing and toss again to coat. Serve immediately.
Nutrition Facts : Calories 162 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING
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
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 ALMOND SPINACH SALAD
Provided by Food Network
Time 11m
Yield 4 Servings
Number Of Ingredients 6
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.
CRANBERRY ALMOND SPINACH SALAD
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
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
SPINACH & CRANBERRY SALAD
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
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
CRANBERRY SPINACH SALAD
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
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 :
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Estimated Reading Time 3 mins
- Place chicken breasts in a plastic bag or between two sheets of heavy plastic. Pound the chicken until it is 1/4 inch thick. Preheat oven to 375 degrees.
- In a skillet, heat olive oil over medium heat. Add onions and sauté a few minutes, until soft. Add in garlic and cranberries, and sauté an additional 2 minutes. Add in spinach, balsamic vinegar, thyme, salt and pepper and cook until spinach is wilted.
- Lay chicken breasts onto a clean work surface and spoon 1/4 of the spinach mixture onto each chicken breasts. Layer on a few pieces of sliced Parmesan cheese. Roll the chicken breasts around the spinach stuffing and secure with a few pieces of twine or with toothpicks. Season outside of chicken breasts with thyme, salt and pepper.
- Warm the same skillet over medium heat, adding a little olive oil, if necessary. Add stuffed chicken breasts to the pan and brown on all sides. Transfer to a baking sheet and bake in preheated oven for 30 - 35 minutes, or until chicken is no longer pink and internal temp has reached 165 degrees.
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- For the salad: Layer salad ingredients into a bowl. Drizzle desired amount of dressing over top (you'll likely have some left over) or top each individual serving with dressing. Serve immediately.
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- Arrange baby spinach leaves in the salad bowl (cut off ends if needed). Chop cranberries and add them to the bowl. Chop walnuts and add them to the bowl as well. Set aside
- Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and mustard, season with salt, garlic and onion powder. Now whisk in honey. Next slowly drizzle in the olive oil while whisking the ingredients together for about 1 minute. You will get thick creamy texture.
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- To Serve: In a bowl or plate, place 1 cup spinach. Top with the following in this order: 1.6 oz. turkey, 2 Tbsp. (#30 scoop) chopped egg, 2 Tbsp. (#30 scoop) dried sweetened cranberries.
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- Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.
- Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately.
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- To prepare chicken, combine first 4 ingredients; rub evenly over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
- To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 teaspoon fennel, black pepper, and 1/4 teaspoon salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
- To prepare salad, chop chicken into bite-sized pieces. Combine chicken, spinach, and remaining ingredients in a large bowl. Add vinaigrette; toss gently to coat. Serve immediately.
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