Spinach Salad with Brie Toast |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Spinach Salad with Brie Toast
2. Makes: 8 servings
3. Prep: 30 mins
4. Cook: 5 mins
5. Broil: 1 min to 2 mins
6. ingredients
7. cup fresh or frozen cranberries
8. cup sugar
9. cup white wine vinegar
10. cup orange juice
11. teaspoons Dijon-style mustard
12. cup canola or olive oil
13. teaspoons finely snipped fresh sage
14. teaspoon kosher salt or salt
15. teaspoon freshly ground black pepper
16. /4-inch slices baguette, toasted
17. ounces Brie cheese, cut in 16 wedges
18. cups prewashed baby spinach
19. cup dried cranberries
20. cup shelled pumpkin seeds (pepitas), toasted (optional)
21. directions
22. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
23. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
24. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or 4 inches from heat 1 to 2 minutes, until cheese is melted.
25. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
26. nutrition facts (Spinach Salad with Brie Toast)
27. Servings Per Recipe 8 Calories264, Protein(gm)8, Carbohydrate(gm)19, Fat, total(gm)18, Cholesterol(mg)28, Saturated fat(gm)6, Dietary Fiber, total(gm)2, Vitamin A(IU)3596, Vitamin C(mg)13, Sodium(mg)357, Calcium(DV %)101, Iron(DV %)2, Percent Daily Values are based on a 2,000 calorie diet
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