Warm spinach salad with cranberry dressing

8 servings

Ingredients

Quantity Ingredient
12 ounces Bag cranberries
1 Orange; quartered, including peel
1 cup Cranberry relish to 2 tb honey or sugar, or to taste
1 teaspoon Salt
2 pounds Fresh spinach; stemmed
Walnut halves to 3 tbs honey or sugar, or to taste
1 teaspoon Pepper
1 tablespoon Ginger root; freshly grated
pinch Nutmeg
2 cups Walnut oil or olive oil
Mandarin orange sections
Cranberry relish for garnish

Directions

VEGETARIAN TIMES; OCT 94

RELISH

DRESSING

SALAD

Relish: Place all ingredients in food processor. Pulse until finely chopped, about 20 seconds. Transfer 1 cup cranberry relish to food processor. Reserve remaining relish.

Dressing: Place all ingredients except oil in food processor with cranberry relish, pulse a few times to blend. With machine running, slowly add oil until incorporated. Transfer to saucepan. Heat over low heat until warmed through.

Salad: In a large salad bowl, toss together spinach and salad dressing to taste. Garnish with walnuts, orange sections and reserved cranberry relish. Serves 8.

(You can lessen preparation time by using frozen, prepared cranberry relish).

Per serving: 122 cal; 2 g prot; 7 g fat; 12 g carb; 0 chol; 172 nmg sod; 6 g fiber; vegan

Posted on GEnie Food & Wine RT Sep 24, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-10-95

Related recipes