Christmas Chopped Spinach Salad
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1/2 cup dried cranberries
1/4 cup ruby port (or apple juice)
For the dressing
Zest from 2 medium navel oranges
Juice from those 2 oranges after the sections have been removed
1-1/2 tablespoons champagne vinegar
2 tablespoons chopped fresh mint
1 tablespoon agave nectar or honey
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
For the salad
1 bunch Spinach, washed, trimmed and chopped
Orange sections left over from dressing
1 cup of 1/2-inch cubed jicama
1/2 cup toasted, chopped walnuts
1/3 cup pomegranate seeds
Stir the cranberries and port together in a small saucepan over medium-high heat. Bring just to a boil and turn off the heat. Steep the cranberries while you make the dressing.
After zesting and removing the sections from the oranges, squeeze the juice from the pulp into a small bowl. Whisk in the vinegar, mint, agave nectar (or honey), cardamom, salt and pepper. Whisk in the olive oil. Set aside while you prepare the salad.
Place the chopped spinach in a large salad bowl. Cut the orange sections into bite size pieces and add to the kale. Add the jicama and walnuts. Drain the steeped cranberries and add them to the salad bowl. Drizzle with the dressing and toss.
Divide salad between six salad plates. Sprinkle with pomegranate seeds and serve.
© Jim Catanich