November 22nd, 2014
The holidays are coming, and I wanted to share a holiday-inspired salad that is quick and easy to make but doesn’t sacrifice on taste. This salad fits the bill by combining spinach leaves with dried cranberries, crumbled blue cheese, and sugar-coated walnuts. Not only does it taste great, but the contrasting colors make it an attractive salad that will look beautiful on your holiday table.
One of the things that I learned from my mother about salads is that instead of tossing a salad, it works better to layer the ingredients in the serving bowl. Tossing a salad can result in all of the small ingredients falling to the bottom of the bowl. Layering the ingredients keeps them more evenly distributed. Then as the salad is being served, each person ends up with plenty of all the great ingredients you’ve added. This recipe was written as a layered salad. Try it this way and see what you think.
I serve this salad with Brianna’s Poppy Seed Dressing. It’s a delicious, sweet dressing that compliments the salad perfectly.
A Winner Dinners Original Recipe
1 large bunch spinach leaves
1 small package dried cranberries
1 small package crumbled blue cheese
2/3 cup walnuts
1/4 cup sugar
Brianna’s Poppy Seed Dressing
Place the walnuts and the sugar in a small saucepan over medium to medium-high heat. Cook, stirring constantly, until the sugar is dissolved and has coated the walnuts. Remove from heat and transfer the walnuts to a piece of waxed paper to cool, separating them so that they don’t stick together. Cut off most of the stems on the spinach leaves and then wash and dry them. In a large bowl, make layers of spinach leaves, dried cranberries, blue cheese, and sugar-coated walnuts. Repeat layers until you have used all of the ingredients. Serve with Brianna’s Poppy Seed Dressing.