Spinach Salad with Cranberries
Fresh baby spinach leaves tossed with toasted pine nuts, vinaigrette and cranberries make this spinach salad a favorite
What You Need
1- 6 ounce package baby spinach leaves, rinsed and dried
2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt to taste
Freshly cracked black pepper corns
3 tablespoons pine nuts, toasted
2 tablespoons sweetened dried cranberries
In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.
At serving time, drizzle the dressing over the spinach leaves and toss lightly. (note: the dressing may be heated and poured over the spinach leaves also).
Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve. Serves 4 - 6