SPINACH CRANBERRY SALAD WITH VANILLA VINAIGRETTE

By gammy

CAN SUBSTITUTE ORANGES, APPLES, PEARS AND STRAWBERRIES

Ingredients

• VANILLA VINAIGRETTE:
• 1 10 OUNCES BABY SPINACH
• 1/4 SMALL RED ONION THINLY SLICED
• 1/2 CUP TOASTED WALNUT PIECES
• 1/2 CUP CRUMBLED FETA CHEESE (CAN USE BLUE CHEESE EQUALLY AS WELL)
• 1/3 CUP OLIVE OIL
• 3 TABLESPOONS WHITE WINE VINEGAR
• 1 TABLESPOON SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• 1/2 TEASPOON KOSHER SALT
• 1/4 TEASPOON GROUND BLACK PEPPER

Preparation

Step 1

MIX THE OLIVE OIL, VINEGAR, SUGAR, VANILLA, SALT AND PEPPER IN SMALL BOWL WITH WIRE WHISK UNTIL WELL BLENDED. ALTERNATIVELY, YOU CAN ADD EVERYTHING TO A JAR WITH A TIGHT FITTING LID AND SHAKE UNTIL EMULSIFIED.
THE VINAIGRETTE WILL APPEAR WHITISH IN COLOR.
THE VINAIGRETTE MAY BE MADE AHEAD AND STORED IN THE REFRIGERATOR FOR SEVERAL WEEKS. SHAKE WELL BEFORE SERVING. (THE OLIVE OIL MAY SOLIDIFY WHEN COLD, SO ALLOW TO SIT AT ROOM TEMPERATURE FOR A FEW MINUTES TO FULLY INCORPORATE).
ADD THE REMAINING INGREDIENTS TO A LARGE SALAD BOWL AND TOSS WITH APPROXIMATELY 1-1/4 CUPS OF VINAIGRETTE.
YIELD: 4 LARGE OR 6 SIDE-DISH SERVINGS.