"Hunger is the best sauce in the world."--Cervantes

Spinach Cranberry Salad Recipe

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This recipe for Spinach Cranberry Salad, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Johnson: District Library/Media Services Coordinator - Holbrook, Arizona
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large pkg. fresh, washed spinach
1 large pkg. "Spring Greens" or romaine lettuce or both
1 pkg. dried, sweetened cranberries (Craisins)
1/2 c. sunflower seeds
1 c. cashews
Shredded cheddar cheese
Croutons

Dressing:
3 T. sugar or Splenda, if you wish
1 tsp. dry mustard
2 tsp. poppy seeds
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. garlic powder or fresh equivalent
2 T honey
1/4 c. olive oil
1/2 c. vegetable oil
1/4 c. red wine vinegar

Directions:
Directions:
Put as much of the greens, cranberries, nuts, seeds, and cheese as you want into a large bowl. Mix the dressing ingredients in the blender. Put the dressing on right before you serve it. Add the croutons and serve.

Number Of Servings:
Number Of Servings:
Depends on how much you eat!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
District Library/Media Services Coordinator; Holbrook, Arizona. This is an absolutely delicious salad from my Iowan daughter Heidi and a favorite at our junior high school. The original recipe calls for 1 cup vegetable oil, but I think that's too much so I cut it in half. Use as many of the ingredients as you wish. I guessed at amounts. The amount of dressing you will use depends on the amount of the other ingredients.

 

 

 

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