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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 287.4
  • Total Fat: 19.8 g
  • Cholesterol: 10.0 mg
  • Sodium: 731.9 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.9 g

View full nutritional breakdown of JD's Winter Spinach Salad calories by ingredient
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JD's Winter Spinach Salad

Submitted by: RX_2_RV

Introduction

This salad is always devoured by my family at holiday parties. The spinach provides lots of nutritional value. The walnuts, mandrins, and gorgonzola provide the flavor. You may buy packaged candied walnuts in place of making your own to save time. This salad is always devoured by my family at holiday parties. The spinach provides lots of nutritional value. The walnuts, mandrins, and gorgonzola provide the flavor. You may buy packaged candied walnuts in place of making your own to save time.
Number of Servings: 10

Ingredients

    1 cup walnut halves
    1/2 cup sugar
    1 large bag of baby spinach (___ oz) or 3 small bags
    one 11 oz can mandarin oranges, drained (gently rinse if desired)
    1/2 small red onion, thinly sliced, then cut into bite size pieces (about 1/3 cup, or to taste)
    1 cup gorgonzola cheese, crumbled
    1 cup blush wine vinagrette (Brianna's), enough to lightly coat ingredients


Tips

Salad will wilt if dressing sits too long. I usually prepare all the ingredients ahead of time and refrigerate everything but the walnuts. It's a snap to assemble. Ask a willing guest to do it if you are busy finalizing the rest of the meal. You may apply less dressing and let people add more if desired.


Directions

1) warm large skillet then add walnuts and sugar, stir constantly until sugar has melted and walnut halves are coated
2) remove from heat and immediately spread walnuts on large piece of foil to cool
3) after walnuts are cool, sort through and remove any pieces of hard sugar without walnuts
4) drain mandarin oranges
5) wash spinach, let dry
6) Add all ingredients except dressing and lightly toss
7) Add dressing, lightly toss, and serve immediately

Serving Size: 10 servings of about 2 cups each

Number of Servings: 10

Recipe submitted by SparkPeople user RX_2_RV.






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