Sauted Spinach With Cranberries Recipes

SAUTED SPINACH WITH CRANBERRIES

SAUTED SPINACH WITH CRANBERRIES image

Yield 10

Number Of Ingredients 7

Ingredients

1/2 pound(s) thinly sliced pancetta, cut into thin strips
1 tablespoon(s) extra-virgin olive oil
1 cup(s) dried cranberries, chopped
1 small shallot, minced
2 1/2 pound(s) baby spinach
Kosher salt
Freshly ground pepper

Steps:

1.In a large saucepan, cook pancetta in oil over moderately high heat until browned, about 6 minutes. Add dried cranberries and shallot and cook, stirring, until the shallot just starts to brown, 4 minutes. Stir in spinach in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing, until spinach is wilted, 3 to 5 minutes. Season with salt and pepper, transfer to a bowl, and serve.

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE

Spinach Salad With Cranberry and Maple Vinaigrette image

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

Provided by Chef mariajane

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
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.
Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

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