Cranberry Pecan Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I came across this recipe one year when I was looking for a special salad for the holidays. Deb Murata, Carmichael, California Ingredients:
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 |
Directions:
1. 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. Yield: 6-8 servings.
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