I guess this really doesn't have to be a winter recipe, but the ingredients are mainly in season in the winter.
I was looking for a salad recipe to go with my French Onion Soup knowing that I needed some color balance. I really don't know how I actually came up with the recipe. I had been just reading some cookbooks. Maybe the variety and creativity sparked something in me. Anyway, I loved it. It was a perfect mixture of sharp cheese, salty walnuts, sweet cranberries, and bitter spinach. Paul really liked it. He asked for seconds. . .the same size as the original plate.
And then I promptly took the ingredients over to my parents on Sunday to serve the salad with pizza.
Recipe for Winter Spinach Salad
- 2 packed cups baby leaf spinach
- 1/2 cup raw walnuts
- 1/4 cup dried cranberries
- 1/8 cup Pecorino-Romano cheese, finely shredded
- 1 teaspoon seasoned salt
- Dash or two of white balsamic vinegar per salad
- Essence of olive oil
In a small skillet, combine oil, walnuts, and seasoned salt. Toast on medium heat, stirring regularly. Let cool.
Layer spinach, walnuts, cranberries, and cheese on a salad plate.
White balsamic served well on the salad, but Paul preferred Ranch dressing. You may want to leave options.