Spinach Salad With Festive Yumminess

Name: Spinach Salad With Festive Yumminess
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 8 serving(s)
Ingredients: 1892.72 ml Baby Spinach, rinsed and spun; 118.29 ml frozen peas, defrosted; 118.29 ml frozen corn kernels, defrosted; 78.78 ml dried cranberries; 78.78 ml red onion, diced; 56.69 g neufchatel cheese, room temperature; 4.92 ml poppy seed; 2 garlic cloves; 44.37 ml white balsamic vinegar; white vinegar; 44.37 ml olive oil; 2.46 ml powdered sugar; 14.79 ml wasabi peas; black pepper; salt; 78.78 ml pecans; 59.14 ml wasabi peas; 14.79 ml butter; 14.79 ml brown sugar

Submitted by Rita1652

"Fruity Nutty Good! This a to present in a trifle bowl to those making a main feast. A side is always easy to bring. Just toss the dressing in just before serving. Tender baby spinach, with sweet corn, peas and chewy cranberries all tossed with a light creamy dressing with just a touch of sweetness and spice topping with crunch from sweetened pecans and spicy wasabi peas. Made for Craze-E Contest 2010"

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photo by momaphet

Ready In:: 23mins
Ingredients:: 19
Serves:: 8

ingredients

Salad
1892.72 ml Baby Spinach, rinsed and spun
118.29 ml frozen peas, defrosted
118.29 ml frozen corn kernels, defrosted
78.78 ml dried cranberries
78.78 ml red onion, diced
Dressing
56.69 g neufchatel cheese, room temperature
4.92 ml poppy seed
2 garlic cloves
44.37 ml white balsamic vinegar
white vinegar
44.37 ml olive oil
2.46 ml powdered sugar
14.79 ml wasabi peas
black pepper
salt
Glazed Nuts and Peas Garnish
78.78 ml pecans
59.14 ml wasabi peas
14.79 ml butter
14.79 ml brown sugar

directions

In a large Trifle bowl layer salad ingredients.
In a blender place dressing ingredients and blend till smooth. taste and adjust the seasoning with salt and pepper.
In a hot pan add garnish ingredients to melt butter and coat nuts and peas just about 1 minutes.
Just before enjoying toss dressing and top with glazed nuts and peas.

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Reviews

This was amazingly fabulous! I really wasn't expecting much from this recipe, I thought the ingredients a bit odd, but we're adventurous, so I gave it a go. This salad is great contrast in flavors, sweet, tangy, spicy, yum! The bite of the wasabi and onion against the pecans and cranberries and slightly sweet dressing was great and I loved the textures. Changes - decreased to two servings ( except the garlic, I used 1 whole clove) - big mistake I wanted more dressing to have it again tonight. I used regular cream cheese, no frozen peas - I hate peas and if I'd left them in I'd be grossed out and give one star - didn't want to do that. I had carmelized pecans on hand so I didn't carmelize the wasabi peas for the topping - I don't think it mattered. The dressing was very thick so I added a bit more oil and then some half and half until it was at a point where I could toss it with the greens . I used the red onion, but the one I had was so hot, even though I cut it in slivers, I ended up picking them out - I was actually getting onion tears while eating the salad. After removal there was still onion flavor, I'll use scallions next time. Thank you Rita for another great recipe - this one's already destined for the Best of 2011!

momaphet