Prep 15 mins
Cook 0 mins
Everyone at a recent potluck (including me) was asking for this recipe.
- 10 ounces Baby Spinach
- 1⁄2 cup pecans, chopped & toasted
- 1⁄2 cup craisins
- feta cheese, crumbled
- 3⁄4 cup extra virgin olive oil
- 3 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon sour cream
- 1⁄2 teaspoon Dijon mustard
- Toast pecans in oven at 350 for 5-10 minutes.
- Mix Dressing.
- Put Spinach in a bowl, add pecans, craisins and feta cheese. Toss, add dressing & toss again.
Perfect autumn salad! I made this as written, but decreased the oil to a little less than 1/2 cup. The sour cream (I used light) makes the dressing thick and creamy; it clings well to the spinach leaves. While the dressing IS delicious, it's appearance is a bit odd; it looks much like chocolate syrup. But don't be put off by the looks of it..... it's terrific! Thanx for sharing.
Fantastic salad and dressing. I also added some orange segments. I think this would be good with any fruit if you didn't have the craisins.
This was great! I decreased the oil to 1/2 cup and added a little more balsamic vinegar and a touch more sugar to taste. Make sure to stir really well. I was out of craisins but it was fine even without it. I also used goat cheese in place feta. I didn't use stars to rate this as I did change the recipe so much but the dressing is excellent, I think, regardless of what you put with it. Thanks!