Christmas Chopped Spinach Salad

Christmas Chopped Spinach Salad - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Directions

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.

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Latest Reviews

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79

"Gourmet Sweet Potato Classic" - tinaclinkenbeard

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie

"This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and..." - aeposey

Happy cooking...