Cranberry Spinach Salad

4.8
(51)

This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl.

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Prep Time:
10 mins
Total Time:
10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 (6 ounce) package fresh baby spinach

  • ½ cup chopped pecans, toasted

  • ½ cup dried cranberries

  • cup olive or vegetable oil

  • 3 tablespoons sugar

  • 2 tablespoons red wine or balsamic vinegar

  • 1 tablespoon sour cream

  • ½ teaspoon Dijon mustard

Directions

  1. In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.