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