Spinach Salad With Festive Yumminess |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Fruity Nutty Good! This a to present in a trifle bowl to those making a main feast. A side is always easy to bring. Just toss the dressing in just before serving. Tender baby spinach, with sweet corn, peas and chewy cranberries all tossed with a light creamy dressing with just a touch of sweetness and spice topping with crunch from sweetened pecans and spicy wasabi peas. Made for Craze-E Contest 2010 Ingredients:
8 cups baby spinach, rinsed and spun |
1/2 cup frozen peas, defrosted |
1/2 cup frozen corn kernels, defrosted |
1/3 cup dried cranberries |
1/3 cup red onion, diced |
2 ounces neufchatel cheese, room temperature |
1 teaspoon poppy seed |
2 garlic cloves |
3 tablespoons white balsamic vinegar |
white vinegar |
3 tablespoons olive oil |
1/2 teaspoon powdered sugar |
1 tablespoon wasabi peas |
black pepper |
salt |
1/3 cup pecans |
1/4 cup wasabi peas |
1 tablespoon butter |
1 tablespoon brown sugar |
Directions:
1. In a large Trifle bowl layer salad ingredients.
2. In a blender place dressing ingredients and blend till smooth. taste and adjust the seasoning with salt and pepper.
3. In a hot pan add garnish ingredients to melt butter and coat nuts and peas just about 1 minutes.
4. Just before enjoying toss dressing and top with glazed nuts and peas.
|
|