VT THX: Warm Spinach Salad With Cranberry Dressing

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* Exported from MasterCook *

 

Warm Spinach Salad With Cranberry Dressing

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 54

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Menu 1

Salads, Vegetable Vegetables

Vegetarian Times Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***RELISH***

12 ounces bagged fresh cranberries

1 orange including peel -- quartered

2 tablespoons honey or sugar -- up to 3

or to taste

***DRESSING***

1 cup cranberry relish

1 tablespoon honey or sugar -- up to 2

or to taste

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon freshly grated ginger root

1 pinch freshly grated nutmeg

2 cups walnut oil or olive oil

***SALAD***

2 pounds fresh spinach -- stemmed

Walnut halves -- for garnish

mandarin orange sections -- for garnish

cranberry relish -- for garnish

 

MAKES 8 SERVINGS

 

This unique dressing makes a tossed salad something special.

 

To make the relish, place all ingredients in a food processor. Pulse until

finely chopped, about 20 seconds. Transfer 1 cup cranberry relish to food

processor. Reserve remaining relish.

 

To make the 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 a saucepan. Heat over low

heat until warmed through.

 

To make the salad, in a large salad bowl, toss together spinach and salad

dressing to taste. Garnish with walnuts, orange sections and reserved

cranberry relish.

 

VARIATION: Serve the cranberry relish on its own with salad, or as a side dish.

 

HELPFUL HINT: You can reduce preparation time by using frozen, prepared

cranberry relish.

 

Per Serving (with 2 Tablespoons Dressing): 203 Calories; 3g Protein; 18g

Fat; 9g Carbohydrates; 0mg Cholesterol; 187mg Sodium; 4g Fiber.

 

 

 

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