Spinach & Cranberry Celebration Salad Recipe
I've got a twist on what I call my Cranberry Celebration Salad Recipe. Adding spinach and brie toast, it's perfect for any summertime picnic!
Ingredients
Cranberry Dressing
- 1/2 Cup Cranberries fresh or frozen
- 11/4 Cup Sugar
- 1/4 Cup White Wine Vinegar
- 1/4 Cup Orange Juice
- 3 Tbsp Dijon Mustard
- 3/4 Cup Olive Oil
- 2 tsp Sage
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 Cup Shelled Pumpkin Seeds Optional
- 10 Cups Baby Spinach
- 1/2 Cup Dried Cranberries
Brie Toast
- 8 oz Brie Cheese Cut into wedges
- 16 Slices of Baguette Bread Toasted
Instructions
Creamy Dressing
- In saucepan, combine the cranberries with the sugar and the vinegar.
- Cover and cook over medium heat, stirring often.
- Cranberries will soften and begin to pop at about 5 minutes. Remove from heat and cool.
- Transfer cranberry mixture to blender.
- Blend on high until nearly smooth, then add orange juice and the mustard.
- Continue blending slowly, then pour in oil until slightly thickened and creamy.
- Transfer to mixing bowl and whisk in sage, salt and black pepper.
Brie Toast Instructions
- Preheat broiler.
- Add brie cheese wedges on each toasted bread slice and broil for 1 to 2 minutes, about 5 inches from heat.
- Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast.
- The additional dressing may be added per your taste.