Spinach Salad With Cranberry and Maple Vinaigrette

Submitted by Chef mariajane

"What a tasty salad, I just love the Maple vinaigrette"

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 8 cups spinach leaves, loosely packed
• 1⁄2 cup toasted pecans
• 1⁄2 cup dried cranberries
• 1⁄2 small red onion, thinly sliced
• 1⁄4 cup cider vinegar
• 1⁄4 cup cranberry juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• salt and pepper
• 3⁄4 cup vegetable oil

directions

1. Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
2. Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
3. Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

Reviews

[pleiades7]

This review is primarily for the vinaigrette, because I made quite a few substitutions with the rest of the salad (cooked swiss chard instead of spinach, raisins instead of cranberries, scallions instead of red onion, romano instead of swiss cheese), but, wow, the vinaigrette was fantastic. It went wonderfully well with the combination of toasted pecans and greens. I definitely recommend it and will absolutely be making it again.