Cranberry Spinach Salad
Cranberry Spinach Salad
Author: Jill Wilkes
Ingredients
- 9 ounces Fresh Spinach
- ⅓ cup Red Onion, thinly Sliced
- ¼ cup Great Lakes Pignolias (Pinenuts), raw or toasted
- ½ cup Great Lakes Dried Cranberries
- ⅓ cup bottled Poppy Seed Dressing
- ¼ cup Blue Cheese
Instructions
- In a large bowl, place the spinach, onion, pinenuts and cranberries.
- Toss with dressing, sprinkle with blue cheese and serve immediately.
- Note: walnuts, pecans or almonds can be substituted for the pinenuts.
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