Spinach Salad With Dried Cherries |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love spinach salads, dijon mustard and dried cherries so this was a hit with me from the get go. It's a Martha Stewart recipe and absolutely rocks! You could easily substitute dried cranberries, but the tartness of the cherries are amazing. Enjoy! Note: prep time includes time for toasting pumpkin seeds. Ingredients:
1/4 cup raw green pumpkin seeds |
4 teaspoons red wine vinegar |
1 tablespoon dijon mustard |
2 tablespoons olive oil |
coarse salt & fresh ground pepper |
8 ounces baby spinach |
1/2 cup thinly sliced red onion |
1/2 cup dried cherries |
Directions:
1. Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
2. Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
3. Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to toss their own salad.
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