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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Spinach Salad Recipe

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This recipe for Cranberry Spinach Salad is from The Barrette Family 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 T butter
1/4 c almonds, blanched and slivered
1 lb spinach, rinsed and torn
1 c dried cranberries or Craisins
1 small 4-6 oz container feta cheese

Dressing:
2 T white sesame seeds, lightly toasted in a non-stick pan over medium heat for 3-5 minutes
1 T whole blue poppy seeds
1/2 c sugar
1/4 t paprika
1/4 c white wine vinegar
1/4 c cider (brown) vinegar
1/2 c vegetable or olive oil
Directions:
Directions:
In a medium saucepan, melt the butter over medium heat. Add the almonds and cook, stirring, until lightly toasted, 4-6 minutes. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds, cranberries and feta. In a medium bowl, whisk together the dressing ingredients. This makes a lot of dressing, so add about 1/4 of the dressing to the salad right before serving and serve the rest on the side.
Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Aunt Nettie discovered this recipe in a Penzeys Spices catalog. We have enjoyed this salad many times for Christmas dinner since 2009.

 

 

 

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