Home
Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese Recipe
Salad:
1 small red onion, vertically sliced
8 to 9 cups spinach leaves, washed and patted dry
4 oz. feta cheese, crumbled
1/4 C. dried cranberries
1 T. mint leaves, chopped
2 T. sherry vinegar
Pinch of salt
6 T. olive oil
Black pepper, freshly ground
Garlic crostini:
1 T. olive oil
1 large garlic clove
12 thinly sliced crostini or other Artisan bread
1/2 C. pecan halves, toasted and very coarsely chopped
Quarter and thinly slice the red onion. Place the slices in cold water and allow
to soak for 30 minutes. Drain and pat dry.
Meanwhile, make the crostini. Brush the bread slices with olive oil. Toast the
slices in a 375�F oven until nicely browned. Peel the garlic clove and smash it.
Rub the browned slices of bread with the garlic after they come out of the oven.
Set the crostini aside.
Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and
vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a
saucepan, heat the olive oil to just below smoking. Pour the hot oil over the
salad in the bowl, tossing well as you do. Taste and correct the seasoning with
salt, pepper and vinegar. Serve with crostini.
Serves 6.
Razzle Dazzle
Recipes
Don't forget to visit our other Recipe site at
That's My Home
Happy Thanksgiving!