Corn and Spinach Salad
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Corn and Spinach Salad

1. 1/2 cup chopped walnuts -
2. 1 tablespoon sugar -
3. 1-1/2 teaspoons cider vinegar -
4. 6 ounces fresh baby spinach (about 8 cups) -
5. 1 medium sweet red pepper, diced -
6. 1 medium red onion, diced -
7. 1 cup fresh or frozen corn, thawed -
8. 1 cup crumbled goat cheese -
9. 1/4 cup dried cranberries -
10. Dressing: -
11. 3 tablespoons cider vinegar -
12. 2 tablespoons orange marmalade -
13. 2 tablespoons mayonnaise -
14. 1/2 teaspoon salt -
15. 1/2 teaspoon pepper -
16. 1/4 teaspoon Worcestershire sauce -

How to cook deliciously - Corn and Spinach Salad

1. Stage

In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir until sugar is dissolved, 2-4 minutes. Spread on foil to cool.

2. Stage

In a large bowl, combine spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk dressing ingredients. Serve with salad.