Fresh Spinach Salad with Dried Cranberries and Pecans
New Media Publishing
Provided by: Ian Knauer
Don't confine your Thanksgiving cranberries to sauce. Their ruby color is perks up any salad, and they lend a sweet-tart flavor that balances the depth of the pecans.
- Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.
- Toss spinach with dressing and sprinkle with cranberries and pecans.