Cranberry Compote Spinach Salad Recipes

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Steps:

• Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Steps:

• 1. In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
• 2. Continue to cook until berries begin to pop.
• 3. Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
• 4. Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 8 x 8 glass dish and refrigerate for 2 hours.
• 5. When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
• 6. In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
• 7. Place fresh spinach in bowls.
• 8. To the balsamic reduction, whisk in rum and drizzle over spinach.
• 9. Top spinach with an ice cream scoop (about ½ cup) of cranberry compote and serve, garnished with a sprig of parsley.

Steps:

• Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
• Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
• Remove from the heat and cool completely.

Steps:

• 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
• 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
• 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
• 4. Season with freshly ground black pepper to taste.

Steps:

• In a serving bowl, toss together the salad ingredients.
• In a jar with a tight fitting lid, shake together the dressing ingredients until well blended.
• Dress the salad and serve.

Steps:

• Put the spinach and mushrooms in a large bowl.
• Crumble the cheese over the spinach.
• Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
• Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
• You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
• Add the thyme and let it crackle in the fat for about 10 seconds.
• Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
• Add the dried cranberries and stir.
• Add Bacon back into dressing.
• Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
• Serve immediately.

Steps:

• In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

Steps:

• Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.