12 oz bag cranberries
1 orange; quartered, including peel
1 cup cranberry relish to 2 tb honey or s; ugar, or to taste
1 teaspoon salt
1 teaspoon pepper
1 tablespoon ginger root; freshly grated
1 pinch nutmeg
2 cup walnut oil or olive oil
2 lb fresh spinach; stemmed
1 walnut halves
1 mandarin orange sections
1 cranberry relish for garnish
Relish: Place all ingredients in food processor. Pulse until finely chopped, about 20 seconds. Transfer 1 cup cranberry relish to food processor. Reserve remaining relish.
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 saucepan. Heat over low heat until warmed through.
Salad: In a large salad bowl, toss together spinach and salad dressing to taste. Garnish with walnuts, orange sections and reserved cranberry relish. Serves 8.
(You can lessen preparation time by using frozen, prepared cranberry relish).
Per serving: 122 cal; 2 g prot; 7 g fat; 12 g carb; 0 chol; 172 nmg sod; 6 g fiber
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|