Time 10m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
In a serving bowl, toss together the salad ingredients. In a jar with a tight fitting lid, shake together the dressing ingredients until well blended. Dress the salad and serve.
Time 20m Yield 6 servings Number Of Ingredients 8 Steps:
To prepare the salad: Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top. To prepare the vinaigrette: In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste. Drizzle the thyme vinaigrette over the salad and serve.
Time 15m Yield 10 , 10 serving(s) Number Of Ingredients 7 Steps:
Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad. Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl. Add cranberries and candied walnuts. Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well. Dress the salad just before serving.
Time 5m Yield 4 Number Of Ingredients 5 Steps:
Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Time 25m Yield 8 Number Of Ingredients 10 Steps:
In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate. Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.
Time 15m Yield 8 Number Of Ingredients 11 Steps:
Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately. Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
More about “spinach salad with dried cranberries walnuts and pomegranate vinaigrette recipes”
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.
