Wonderful! I served this salad for Valentine's dinner w/a filet and it was a huge hit. I used Major Grey's Chutney b/c that was my only option and it was still perfect! Will make again soon!!!!!
Spinach-and-Cranberry Salad with Warm Chutney Dressing
Yield: 8 servings
Recipe from
Ingredients
- 2 tablespoons butter or margarine
- 1 1/2 cups coarsely chopped pecans
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 (6-ounce) packages fresh baby spinach
- 6 bacon slices, cooked and crumbled
- 1 cup dried cranberries
- 2 hard-cooked eggs, finely chopped
- Warm Chutney Dressing
Preparation
- Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.
- Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately.
Spinach-and-Cranberry Salad with Warm Chutney Dressing Recipe at a Glance
- COURSE: Salad Dressings, Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- OCCASION: Easter, Mother's Day, Thanksgiving, Valentine's Day
- PUBLICATION: Southern Living
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