Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese
45 minutes/ 6 servings
Source: www.uscranberries.com (Cranberry Marketing Committee & Spinner Publications)
Salad
- 1 small red onion, vertically sliced
- 8-9 cups spinach leaves, washed and patted dry
- 4 ounces feta cheese, crumbled
- 1/4 cup dried cranberries
- 1 tbsp mint leaves, chopped
- 2 tbsp sherry vinegar
- 6 tbsp olive oil
- pinch of salt
- black pepper, freshly grounded
Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry. 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. 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.
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