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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation. Ingredients:
1/2 cup chopped walnuts |
1 tablespoon sugar |
1-1/2 teaspoons cider vinegar |
1 package (6 ounces) fresh baby spinach |
1 medium sweet red pepper, diced |
1 medium red onion, diced |
1 cup fresh or frozen corn, thawed |
1 cup crumbled goat cheese |
1/4 cup dried cranberries |
dressing: |
3 tablespoons cider vinegar |
2 tablespoons orange marmalade |
2 tablespoons mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon worcestershire sauce |
Directions:
1. In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad. Yield: 8 servings (1/2 cup dressing).
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