Tuesday, November 16, 2010

Fresh Spinach Salad with Dried Cranberries and

Here is somthing that is healthy, a salad for your thanksgiving table, so you don't feel so guilty when you gobble down all the bad stuff.
Fresh Spinach Salad with Dried Cranberries and Pecans
2 large shallots, finely chopped
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
3/4 teaspoon black pepper
2/3 cup extra virgin olive oil
2 1/2 pounds spinach, coarse stems removed
1 cup dried cranberries
1 cup pecans, toasted

Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.
Toss spinach with dressing and sprinkle with cranberries and pecans.


  1. This salad looks perfect for thanksgiving!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Foodista widget at the end of this post so we could add you in our list of food bloggers who blogged about Spinach, Thanks!

  2. What a great salad and nice photo too. I am now following you on Google Friend Connect as well as on Twitter. Look forward to seeing more of your posts. The blog is wonderful and will explore later today as time permits.