Spinach & Cranberry Salad

Spinach & Cranberry Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Dried fruit, nuts, and a homemade dressing make this salad sure to please. The salad comes together quickly and you can make the vinaigrette the day before.

  • Dressing:
  • 1/4 Cup White Vinegar
  • 3 Tablespoons Sugar
  • 1 Tablespoon Dijon Mustard
  • 2 Green Onions (Finely Chopped)
  • 1 Tablespoon Poppy Seeds
  • 1/3 Cup Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Salad:
  • 2 Cups Arugula
  • 8 Cups Spinach
  • 1 Avocado (Sliced)
  • 1/2 Cup Dried Cranberries
  • 3/4 Cup Slivered Almonds
  1. In medium-size bowl combine vinegar, sugar, and mustard. Whisk until sugar has dissolved. Add green onions and poppy seeds. Gradually whisk in olive oil until incorporated. Season with kosher salt and pepper.
  2. In large-size serving bowl combine arugula, spinach, avocado slices, cranberries, and almonds. When ready to serve drizzle salad with dressing and toss until well coated.
  3. Serves 4
  4. Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time: 10 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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