Cranberry-Apple Spinach Salad With Cranberry Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A colorful and tasty salad the balances sweet and sour and looks fancy but is easy to whip up. It works well for an easy dinner at home or a special occasion. The vinaigrette recipe is very flexible, and there are endless variations to try. I've seen many versions on various recipe sites, and this one is an adaptation of a recipe on Ingredients:
1 (10 ounce) package baby spinach |
3/4 cup dried cranberries |
1 small apple, chopped |
1/2 cup fresh cranberries |
1/3 cup sugar |
1/4 cup red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon onion powder |
1/2 cup olive oil |
1/4 cup orange juice |
1/2 cup slivered almonds, toasted |
Directions:
1. Notes:
2. If you're making this ahead for a potluck or large party, don't chop the apple until you're ready to serve it. Likewise, keep the dressing separate until ready to serve.
3. If you prefer, use spicy brown mustard instead of the ground mustard and onion powder. Adjust the salt as well.
4. Directions:
5. In a blender or food processor, combine the fresh cranberries, sugar, vinegar, salt, mustard, onion powder, and orange juice. Slowly add the oil until all is well mixed.
6. In a large serving bowl, mix the spinach, dried cranberries, and apple.
7. When ready to serve, pour the dressing over the salad and toss until it is well-coated but not soupy.
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