Recipe by WENDYINTEXAS
"A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds."
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baby spinach leaves
red onion, sliced and separated into rings
1 (11 ounce) can
mandarin oranges, drained
1 1/2 cups
sweetened dried cranberries
honey-roasted sliced almonds
crumbled feta cheese
balsamic vinaigrette salad dressing, or to taste
I am the original poster of this recipe, and I wanted to add that I often add a crunchy green such as romaine along with the spinach, and I sometimes add thinly sliced fresh mushrooms. We tried the blush wine vinaigrette as one reviewer suggested, and it was very good, but we still prefer the depth of flavor and punch the balsamic vinaigrette provides. Thanks for all the positive comments!
This was good but not great.
My honey said it was the best salad he has ever had. I made it ahead of time and added the cheese just before serving. Thanks! I will be making this one alot :)
This was wonderful! It was such a nice break from regular salad, it was light but very filling with the nuts and cranberries. I added romaine lettuce for a different texture, and used sugared almonds instead of honey roasted ones. We served it at a dinner party with the Raspberry Vinaigrette Dressing (found on this site) and it was delicious.
Very nice salad, and pretty presentation. I used raspberry vinigarette the first time, which was good but I'm not crazy about how sweet it was. I would recommend blue cheese crumbles and balsamic vinegarette dressing to go more 'tangy' than sweet. I'll be making this a bunch.
I just tried this salad but upped the serving for 12 people for our Thanksgiving meal. I made only three slight changes, I used toffee flavered sliced almonds,used baby spinach with red lettuce to add more color,then to top it off we used Brianna's Blush Wine Vinaigrette (that was the key ingredient). It was the hit of the meal, plus there wasn't any left. Everyone loved it. It will now be our signature salad. Thanks!
Boy was this good. Even my 8 yr old granddaughter couldn't get enough (I didn't tell her it was spinach). All the ingredients went so well together. I couldn't find honey-roasted sliced almonds so I used honey-roasted cashews and chopped them. Definitely a keeper. Thanks for sharing this recipe.
I make this all the time and it is great. You will always get rave reviews when serving and you can vary it greatly. I like blue cheese and toasted walnuts best.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 265
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