Name: Cranberry Pecan Spinach Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 4 cups packed torn fresh spinach; 1/2 cup dried cranberries; 1/2 medium red onion, sliced and separated into rings; 1/2 cup pecan pieces, toasted; 1/4 cup crumbled blue cheese; 1/4 cup olive oil; 2 to 3 tablespoons red wine vinegar; 1 garlic clove, minced; Salt and pepper to taste

I came across this recipe one year when I was looking for a special salad for the holidays. —Deb Murata, Carmichael, California

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Cranberry Pecan Spinach Salad

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Yield: 8 servings

Prep: 10 min

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Ingredients

4 cups packed torn fresh spinach
1/2 cup dried cranberries
1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste

Text Ingredients

Directions

In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 155 calories, 13g fat (2g saturated fat), 3mg cholesterol, 61mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

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