Warm Spinach Salad with Cranberry Dressing
VN, GF, SF

Yield: 8 servings

Ingredients

RELISH:

2 oz bag cranberries
1 orange; quartered, including peel
2 - 3 tbs honey or sugar, or to taste

DRESSING:

1 cup cranberry relish
1 - 2 tbs honey or sugar, or to taste
1 tsp salt
1 tsp pepper
1 tbs ginger root; freshly grated
1 pn nutmeg
2 cup walnut oil or olive oil

SALAD:

2 lb fresh spinach; stemmed
Walnut halves
Mandarin orange sections
Cranberry relish for garnish

Directions

Relish: Place all ingredients in food processor. Pulse until finely chopped, about 20 seconds. Transfer 1 cup cranberry relish to food processor. Reserve remaining relish.

Dressing: Place all ingredients except oil in food processor with cranberry relish, pulse a few times to blend. With machine running, slowly add oil until incorporated. Transfer to saucepan. Heat over low heat until warmed through.

Salad: In a large salad bowl, toss together spinach and salad dressing to taste. Garnish with walnuts, orange sections and reserved cranberry relish. Serves 8.

You can lessen preparation time by using frozen, prepared cranberry relish.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 2001

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Holiday Recipes

Above photo of cranberries from home economics.

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