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Spinach Cranberry Salad Recipe

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This recipe for Spinach Cranberry Salad is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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