| Warm Spinach Salad With Cranberry Dressing
6 ounces of cranberries - (2 cups)
1 medium orange, unpeeled, quartered
1 tablespoon of honey - (to 2)
1 tablespoon of honey or sugar
1 teaspoons of minced fresh ginger
1 pinch of nutmeg
1 cup of olive oil
1 pound of fresh spinach, stemmed
GARNISH
Walnut halves
Mandarin orange sections
Fresh cranberries |
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Make relish: Place cranberries and orange quarters in food processor and process until finely chopped. Reserve 1/2 cup and refrigerate remaining relish for another use.
In food processor, combine 1/2 cup reserved relish, honey, ginger and nutmeg, and blend. With machine running, slowly pour oil through feed tube until well blended. Transfer mixture to medium saucepan and heat over medium heat, stirring occasionally, until heated through.
Put spinach into large, shallow bowl. Pour dressing over salad and toss to coat. Garnish with walnuts, orange sections and cranberries.
This recipe yields 4 to 6 servings.
Per Serving: 301 Cal; 3g Prot; 14g Total Fat (4 Sat. Fat); 14g Carb.; 0mg Chol; 140mg Sod.; 10g Fiber.
Formatted for MC7 08-07-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times magazine , February 2002
Per Serving (excluding unknown items): 340 Calories; 36g Fat (92.9% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 7 Fat. |
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