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Wilted Spinach Salad with
Feta, Red Onion, Dried Cranberry, and Toasted Pecans
Yield: 6 large salads
Ingredients:
- 1/2 small red
onion, sliced
- 2 bunches of spinach leaves, washed and patted dry
- 4 ounces feta cheese, crumbled
- 1/4 cup dried cranberries
- 1 tablespoon mint leaves, chopped
- 2 tablespoons sherry, rice, cider, or red wine vinegar
- Pinch of salt
- 1/2 cup toasted pecans, chopped**
- 6 tablespoons olive oil
- black pepper, freshly ground
Directions:
- Toast pecans in a 350° oven, toss / stir after 4 minutes and
bake for an additional 3 – 5 minutes watching closely
- Slice the onion and then soak it in water for
15 – 30 minutes, drain & pat dry
- Heat the 6TBSP over low to medium heat in a small, skillet. The oil
should be very hot, but not smoking
- While the oil heats, place ALL of the remaining ingredients (vinegar,
mint, and seasoning) in a large bowl
- Toss the ingredients in the bowl so they are somewhat evenly distributed
- When the oil is hot drizzle it over the spinach, toss, drizzle,
until all of the oil is on the salad
- Leftovers store well in refrigerator