Cranberry Spinach Salad Dressing Recipes

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JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

SIMPLE CRANBERRY SPINACH SALAD



Simple Cranberry Spinach Salad image

This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.

Provided by Bethanie Rose

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package fresh spinach
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup raspberry walnut vinaigrette
1 tablespoon finely shredded Romano cheese

Steps:

  • Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING



Spinach Salad with Pomegranate Cranberry Dressing image

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Steps:

  • Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
  • Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g

CRANBERRY SPINACH SALAD



Cranberry Spinach Salad image

This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl. -Garnet Amari, Fairfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (6 ounces) fresh baby spinach
1/2 to 3/4 cup chopped pecans, toasted
1/2 to 3/4 cup dried cranberries
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard

Steps:

  • In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

Nutrition Facts :

CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE



Cranberry Spinach Salad with Fig Balsamic Vinaigrette image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1/4 cup fig balsamic vinegar
1/2 cup olive oil
Salt and pepper
One 6-ounce bag baby spinach
1 cup dried cranberries
1 cup toasted slivered almonds

Steps:

  • Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  • In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

SPINACH SALAD WITH CRANBERRY DRESSING



Spinach Salad With Cranberry Dressing image

Make and share this Spinach Salad With Cranberry Dressing recipe from Food.com.

Provided by Abby Girl

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

8 cups spinach leaves
1 avocado, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup dried cranberries
1/4 cup cranberry juice concentrate
1/4 cup white wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon fresh ground pepper
1/2 cup vegetable oil

Steps:

  • To make salad: Stem spinach, tear into bite-sized pieces and place into salad bowl.
  • Place avocado and onion over spinach.
  • To make dressing: Combine cranberry juice concentrate, vinegar mustard, pepper and oil in a jar.
  • Shake until well blended.
  • Drizzle over salad.
  • Sprinkle dried cranberries over salad; toss gently and serve.

Nutrition Facts : Calories 257.9, Fat 23.3, SaturatedFat 3.1, Sodium 49, Carbohydrate 13, Fiber 3.8, Sugar 6.4, Protein 2

SPINACH & CRANBERRY SALAD



Spinach & Cranberry Salad image

This is a delicious spinach salad with hot bacon dressing that is to die for! Enjoy, it's a special treat!

Provided by jewelz4jesus

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups loosely packed stemmed Baby Spinach
1/2 cup fresh goat cheese
1/2 cup toasted slivered almonds
1 cup sliced white mushroom (cleaned)
1/3 lb thick-sliced bacon, cut into strips about 1 inch long and 1/4 inch wide
1 tablespoon minced shallot
2 teaspoons minced fresh thyme leaves
1/4 cup balsamic vinegar
2 tablespoons sugar
sea salt
fresh ground black pepper
1/2 cup dried cranberries

Steps:

  • Put the spinach and mushrooms in a large bowl.
  • Crumble the cheese over the spinach.
  • Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
  • Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
  • You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
  • Add the thyme and let it crackle in the fat for about 10 seconds.
  • Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
  • Add the dried cranberries and stir.
  • Add Bacon back into dressing.
  • Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
  • Serve immediately.

Nutrition Facts : Calories 198.2, Fat 16.1, SaturatedFat 4.2, Cholesterol 17.1, Sodium 234.7, Carbohydrate 8.9, Fiber 2.2, Sugar 5.3, Protein 6.1

CRANBERRY SPINACH SALAD



Cranberry Spinach Salad image

This recipe came from another website. It makes a lot so is good for a potluck or large gathering. Make sure to use the whole amount of spinach or to cut back on the dressing if using less spinach. When I take this somewhere, I usually take the dressing in a jar and dress the salad right before serving. Note: This is not good leftover.

Provided by SYBRSUZY

Categories     < 30 Mins

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb spinach
1 cup dried cranberries (I use one bag of Craisins)
1 tablespoon butter
3/4 cup almonds, blanched and slivered
2 tablespoons toasted sesame seeds
1 tablespoon poppy seed
2 teaspoons minced onions
1/4 teaspoon paprika
1/2 cup sugar
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Steps:

  • Melt butter in saute' pan over medium heat, add almonds and stir until lightly toasted; set almonds aside to cool.
  • Toast sesame seeds in same pan and then set aside to cool.
  • Mix salad ingredients.
  • Mix dressing ingredients and toss with salad ingredients just before serving.

CRANBERRY-ORANGE SPINACH SALAD



Cranberry-Orange Spinach Salad image

This festive toss bursts with fresh flavor from mandarin oranges, spinach and cranberries. The homemade dressing is easy to stir together and gets a unique taste from nutmeg.-Preci D'Silva, Dubai, United Arab Emirates

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2 cans (11 ounces each) mandarin oranges, undrained
2 tablespoons olive oil
4 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 package (6 ounces) fresh baby spinach
1/2 cup dried cranberries
1/2 cup coarsely chopped cashews

Steps:

  • Drain oranges, reserving 2 tablespoons juice. In a small bowl, whisk the oil, vinegar, salt, nutmeg, pepper and reserved juice. In a serving bowl, combine the spinach, oranges and cranberries. Add dressing; toss to coat. Sprinkle with cashews.

Nutrition Facts :

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