Cranberry Walnut Spinach Salad

Today was a very busy day for me. I had a presentation I needed to prepare for and I did not have time to really cook anything. I put a couple nice sized potatoes in the oven to make baked potatoes and loaded them up with broccoli and Parmesan cheese. I had some baby spinach and decided to make a simple salad. I enjoy these types of salads. The salad had great flavor, dressed nicely with a simple balsamic vinaigrette dressing. It was an excellent meal choice for such a busy day. Perfect dinner for 2 people. Enjoy!

Cranberry Walnut Spinach Salad
Created on 11/13/2012

Click on image to see a larger photo
Salad:
1 (10 oz) bag of organic baby spinach, washed and spun dry with salad spinner
½ cup of cran-raisins
½ cup of toasted walnuts
¼ cup of toasted pumpkin seeds

Dressing:
2 teaspoons of raw honey
¼ cup of balsamic vinegar
1/8 cup of olive oil
Salt and Pepper
1 garlic clove minced well

Preheat oven to 350 degrees. On a stoneware or cookie tray, spread walnuts and pumpkin seeds evenly and bake for approximately 10 minutes. Remove the nuts/seeds from the oven and let cool. In a glass bowl, mix the raw honey, vinegar, olive oil, minced garlic with a wire whisk. Season the vinaigrette dressing lightly with salt and pepper. Add the washed spinach, cran-raisins, and walnuts/pumpkin seeds and toss well.

 

CLICK HERE TO PRINT THE RECIPE

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