Spinach Salad with Brie Toast
Try this bold spinach salad recipe that features slices of Brie cheese-topped toast and a creamy cranberry dressing.
Prep Time:
30 mins
Total Time:
31 mins
Servings:
Serves 8.
Ingredients
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2/3 cup fresh or frozen cranberries
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1/4 cup sugar
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1/4 cup white wine vinegar
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1/4 cup orange juice
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2 tsp. Dijon-style mustard
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3/4 cup canola or olive oil
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2 tsp. finely snipped fresh sage
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1/2 tsp. kosher salt or salt
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1/4 tsp. freshly ground black pepper
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16 1/4-inch slices baguette, toasted
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8 oz. Brie cheese, cut in 16 wedges
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10 cups prewashed baby spinach
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1/2 cup dried cranberries
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1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1.
For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2.
Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3.
For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4.
Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
Nutrition information
Calories 264, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 28 mg, Sodium 357 mg, Carbohydrate 19 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 22%, Calcium 10%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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Salad is a great way to increase your family's fruit and vegetable consumption--the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild-flavored greens, such as baby spinach, fruit and your family's favorite vegetables can convince most everyone to take a bite.
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