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PEAR AND SPINACH SALAD WITH CRANBERRY VINAIGRETTE
Use up your leftover holiday cranberry sauce in this flavourful spinach salad. The dressing is a combination of cranberry sauce, orange juice, balsamic vinegar and ginger.
Yield: Serves 8.
July 02, 2019
PEAR AND SPINACH SALAD WITH CRANBERRY VINAIGRETTE
Ingredients
- 1/2 cup whole berry cranberry sauce
- 1/4 cup orange juice
- 2 tbsp balsamic vinegar
- 1 tsp grated fresh ginger
- 1/4 tsp salt
- 2 tbsp oil
- 8 cups baby spinach
- 2 firm ripe pears, cored and sliced
- 1/2 cup sliced green onions
- 1/3 cup crumbled blue cheese
- 2 tbsp toasted slivered almonds
Directions
- To prepare cranberry vinaigrette, whisk together cranberry sauce, orange juice, vinegar, ginger and salt until combined; some cranberries should remain intact.
- Gradually whisk in oil until blended. Combine spinach, pears, green onions, cheese and almonds in a bowl.
- Toss with cranberry vinaigrette to coat. Serve immediately.
Nutritional analysis per serving:
127 calories, 6.1 g fat, 2.7 g protein, 16.1 g carbohydrate, 2.5 g fibre, 164 mg sodium