Cranberry Spinach Salad
  • 9 ounces Fresh Spinach
  • 1/3 cup Red Onion, thinly Sliced
  • 1/4 cup Great Lakes Pignolias (Pinenuts), raw or toasted
  • 1/2 cup Great Lakes Dried Cranberries
  • 1/3 cup bottled Poppy Seed Dressing
  • 1/4 cup Blue Cheese
  1. In a large bowl, place the spinach, onion, pinenuts and cranberries.
  2. Toss with dressing, sprinkle with blue cheese and serve immediately.
  3. Note: walnuts, pecans or almonds can be substituted for the pinenuts.
Recipe by Great Lakes International Trading, Inc. at