November 21, 2013

For Thanksgiving or Christmas; a bright and beautiful (and yummy) salad - Spinach Salad with Craisins and Feta

Spinach Salad with craisins and feta before I add the balsamic vinaigrette just before serving

This is a re-post regular readers might remember, but I'm reposting not only because it's one of my favorite side salads, but hello... it is Thanksgiving next week and wouldn't be this be a beautiful salad option for the meal!?  I think so but maybe that is my love (and craving) of feta cheese and the crunch of the almonds in this dish.  It's an obvious favorite for Christmas as well with the festive and brilliant red and greens!

Spinach Salad with Craisins and Feta

1 package or desired amount of fresh baby spinach leaves
Feta Cheese, crumbled
1/2 c Craisins (**or consider other flavored of dried berries!  I've used pomegranates and fresh strawberries in the past) 
Balsamic dressing of your choice (original, creamy, raspberry, pomegranate, etc.)
Pecans or toasted, sugared almonds, chopped

*other dried fruits - consider blueberry, pomegranate, cherry (or cranberry w/ cherry)

Start with a bowl or serving plate of desired amount of spinach leaves.  Sprinkle on feta and dried fruit and nuts according to how it looks and how much you desire.   See my photo above for the amounts that I like to add.   Just before serving drizzle with the dressing. 

Start with with fresh spinach



To quickly make sugared almonds, add about a 1/2 cup sugar to 1 cup chopped almonds in a medium hot pan
Stir the almonds continuously while cooking until the sugar melts and caramelizes

Place the almonds on buttered foil and break apart and let cool

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