Crisp Spinach and Dried Cranberry Salad recipe

This spinach salad is a turn away from the traditional mush and fatty warm foods of Thanksgiving. It provides a relief in a buffet full of starches and meats. The health conscious will thank you for making this dish. Make the dressing ahead of time to save time of Thanksgiving day. Serves 6.

Ingredients:

6 cups baby spinach leaves
1 cup chopped almonds
1 cup dried cranberries
1 cup feta cheese

For Dressing:
1 tablespoon honey
1/4 cup lemon juice
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons chopped parsley
1 tablespoon dried mustard
salt and pepper, to taste

Directions:

1. Combine all the dressing ingredients in a small bowl and whisk well. Set aside until ready to serve.

2. Toss the spinach, almonds, cranberries, feta, and about 1/4 cup of the dressing on a large bowl. Serve immediately.

3. Alternatively: Place the spinach in a bowl and garnish decoratively with the almonds, cranberries, and feta and serve the dressing on the side.

Author: Rachael Daylong

Back to the Thanksgiving Recipes home page.

Data: