Reviewed: Nov. 2, 2009

This recipe is FANTASTIC!! So easy and delicious! I needed a quick & tasty salad to make for my husband's work dinner and this got rave reviews. I ended up giving the recipe to so many people! I will definitely make this again!!

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jables

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Reviewed: Oct. 25, 2009

This turned out great! I used 2/3 spinach and then added some romaine for crunch....added sliced red grapes, mandarin oranges and apple chunks....VERY yummy!

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Lisa Z Miner

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Reviewed: Oct. 13, 2009

This has become my family's favorite spinach salad recipe (even if they don't like spinach). They always ask for it and although I make a double batch, there is never anything left over. Dressing is superb. An added touch is toasting the pecans - just put in dry saute pan for a couple of minutes. Really adds to the flavor.

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Dianne

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Reviewed: Oct. 10, 2009

The dressing is what makes this salad from ordinary to extraordinary. This is my go to salad for the Fall. When I make dinners to take to people in my church, I take this and get rave reviews every time. I use candied pecans and sometimes add a green apple. I also use stone-ground mustard for great texture and flavor. I personally think the sweet/tart ratio of the dressing is just fine. If your worried start with less sugar and then taste it with whatever you are putting in the salad. Get a full bite of all the ingredients, cranberry, spinach, pecans (candied or not), apple if you choose, so you can see whether you need to sweeten it more or not.

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PreggieJules

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Reviewed: Sep. 7, 2009

Wonderful salad, very simple yet really good. I added a braeburn apple and some crumbled wensleydale cheese with cranberries, and for the dressing I only used 1 Tbsp of brown sugar (was still a bit too sweet so next time I'll use even less), left out the sour cream and added some poppy seeds. So delicious! Maybe next time I'll try it with pears.. Thanks for the great recipe!

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Koko

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

Great salad..I had it for company and they wanted the recipe! I used low-fat yogurt instead of sour cream and used just 2 Tbsp. of sugar. It's a standby now and I'm serving tomorrow for our family Easter dinner...thanks for the recipe.

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dmcc408

Cooking Level: Intermediate

Home Town: Grove City, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

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Reviewed: Feb. 28, 2009

Fantastic recipe! I have used walnuts in place of the pecans and they taste just as good. I use a little more spinach than what is called for because this makes a lot of dressing. Great taste! Thanks for the recipe!

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bsuever

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Reviewed: Feb. 27, 2009

I've tasted so many spinach salads at AR, they are starting to taste alike. This one, like the others is good. I used chopped walnuts because that is what I had on hand. I made the dressing without sour cream because my husband is lactose intolerant. Add fruit (like cranberries or mandarin oranges) and nuts (like almond, walnut or pecan) to spinach and you have a great salad.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 22, 2009

This recipe was great, i used cherry flavored cranberries, and it was delish

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Sara

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 8, 2009

I thought this was excellent. I was skeptical at first but it was very tasty. The tastes of each ingredient compliment one another very well. Sometime I will try adding diced apples to it. Dressing is excellent for lots of other salads too.

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tbk678

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Reviewed: Dec. 28, 2008

This was a big hit when I served it - I made one small change, I used craisins instead of dried cranberries. I'll continue to use this recipe over and over.

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Barbara

Cooking Level: Intermediate

Living In: Graham, Washington, USA

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Reviewed: Dec. 25, 2008

Very enjoyable recipe. I made as directed. Used about half of the dressing, which seemed to agree with everyone's taste preference. This was served as part of our Christmas dinner, as a side to prime rib. Yummy! Thank you!

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Michele H.

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Excellent salad. We used this recipe for a fundraising GALA - a 4-course Prime Rib Dinner. EVERYONE was asking for the recipe!

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missdoeverything

Cooking Level: Beginning

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Reviewed: Oct. 5, 2008

I really liked this salad...I would use less dressing next time, it is a little strong. I think this dressing could also be substituted with any oil and vinegar type dressing that you enjoy. Delicious though, and fresh.

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 17, 2008

I love this salad. I do however, always use toasted almonds instead of the pecans...still tastes great!

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turnip9

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Reviewed: Apr. 3, 2008

Very good! I made the dressing a few hours ahead and marinated the dried cranberries in it to plump them. I skipped adding pecans in favor of more fruit - dried cranberries, halved red grapes, and sliced Braeburn apple.

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gapch1026

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Reviewed: Jan. 11, 2008

I made this for Christmas dinner and found it to be very delicious and the colors worked perfectly. I would definitely make it again!

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Ashlotte

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Reviewed: Oct. 26, 2007

This salad is DELICIOUS!! I left out the sour cream because DH is lactose intolerant. I also added 1 Fuji apple chopped into bite-sized pieces for some extra crunch. DH doesn't like green vegetables, but loved this! Thanks!

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DPW

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Reviewed: Sep. 28, 2007

This salad was sooo yummy. I used pecan pie glazed pecans rather than plain toasted pecans. I took it to my Bunco group and it was gone in a flash with rave reviews. Thanks for sharing!

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Kara L.

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Reviewed: Dec. 24, 2006

This is a great easy salad to make. The dressing is good, but a little too sweet for me. I adjusted some of the ingredients to my taste. The pecans, I toasted without butter or salt. I used Butter spray. I have family members on restricted diets. Still delicious. Thank you!

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jamadeliz

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Cranberry Spinach Salad

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