Cranberry-Walnut Spinach Salad with Raspberry Vinaigrette - Culinary Therapy
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Cranberry-Walnut Spinach Salad with Raspberry Vinaigrette

 

 

 

 

 

 

 

This is my favorite holiday salad.  Always a hit and so easy to prepare.  The slight sweetness in the dressing makes it also a favorite for children.

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6 cups prewashed baby spinach

1/3 cup walnuts, chopped

1/3 cup dried cranberries

Raspberry Vinaigrette, to taste

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Combine spinach, walnuts and cranberries in a large bowl.  Feel free to add more walnuts or cranberries to taste.  Toss with Raspberry Vinaigrette.

Option 1: For a special treat, toast the walnuts with maple syrup.  In a small saute pan, toast walnuts on medium heat with a dash of syrup for no more than five minutes.  Be careful not to burn.

Option 2: Toss in some chicken the next day for a great lunch salad.

YIELDS 4 SERVINGS

 

 

Raspberry Vinaigrette

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2 tablespoons raspberry vinegar

1/8 teaspoon salt

Freshly ground pepper, to taste

1/3 cup grapeseed oil, or organic canola oil

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Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.

YIELDS 1/2 CUP

 

 

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