This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.
Ingredients
- 1 , 6 ounce
- 0.33 cups dried cranberries
- 0.33 cups chopped walnuts
- 0.33 cups raspberry walnut vinaigrette
- 1 tablespoon finely shredded Romano cheese
Instructions
-
1
Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Microwave Sweet Potato Chips
Try this microwaved sweet potato chips recipe. Sweet potato chips never get crispy enough for me in the oven, but this version works like a charm!
Rhubarb Pineapple Chutney
This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Mayo Free Cabbage Salad
This mayo-free cabbage salad recipe is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook, but I found it was much simpler to make this way, and people seemed to like it better as well.