Spinach and Dried Cranberry Salad

By aiati

Ingredients

• 1- 6 ounce package baby spinach leaves, rinsed and dried
• 2 Tablespoons fresh orange juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 Tablespoons extra-virgin olive oil
• Kosher salt to taste
• Freshly cracked black pepper corns
• 3 Tablespoons pine nuts, toasted
• 2 Tablespoons sweetened dried cranberries

Details

Servings 4
Adapted from discusscooking.com

Preparation

Step 1

In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.

At serving time, drizzle the dressing over the spinach leaves and toss lightly. (Note: the dressing may be heated and poured over the spinach leaves also).

Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve.