Today is: 10/22/2025

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Other Helpful Ideas

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:

1. Toast pecans in a 350° oven, toss / stir after 4 minutes and bake for an additional 3 – 5 minutes watching closely
2. Slice the onion and then soak it in water for 15 – 30 minutes, drain & pat dry
3. Heat the 6TBSP over low to medium heat in a small, skillet. The oil should be very hot, but not smoking
4. While the oil heats, place ALL of the remaining ingredients (vinegar, mint, and seasoning) in a large bowl
5. Toss the ingredients in the bowl so they are somewhat evenly distributed
6. When the oil is hot drizzle it over the spinach, toss, drizzle, until all of the oil is on the salad
7. Leftovers store well in refrigerator