Eat your greens: a warm spinach salad packed with flavor—not calories

Vegetarian Times, Feb, 2002 by Kathy Farrell-Kingsley

Warm Spinach Salad with Cranberry Dressing

4 SERVINGS 30 MINUTES OR LESS

Relish

6 oz. cranberries (2 cups) 1/2 medium orange, unpeeled and quartered 1 to 2 Tbs. honey

1/2 cup cranberry relish 1 Tbs. honey or sugar 1 1/2 tsp. minced fresh ginger Pinch nutmeg 1 cup olive oil 1 lb. fresh spinach, stemmed Walnut halves, mandarin orange sections and fresh cranberries for garnish

1. Make relish: Place all relish ingredients in food processor and process until finely chopped. Reserve 1/2 cup and refrigerate remaining relish for another use.

2. In food processor, combine 1/2 cup reserved relish, honey, ginger and nutmeg, and blend. With machine running, slowly pour oil through feed tube until well blended. Transfer mixture to medium saucepan and heat over medium heat, stirring occasionally, until heated through.

3. Put spinach into large, shallow bowl. Pour dressing over salad and toss to coat. Garnish with walnuts, orange sections and cranberries.

PER SERVING (WITH 2 TABLESPOONS DRESSING): 301 CAL; 3G PROT; 14G TOTAL FAT (4G SAT. FAT); 14G CARB; 0 CHOL; 140MG SOD; 10G FIBER