Wilted Spinach with Cranberry-Honey Vinaigrette

Cook up a simple vinaigrette with dried cranberries and pour it over baby spinach for a quick wilted salad.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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9 cups baby spinach

1/2 cup red wine vinegar

1/3 cup dried cranberries

1 1/2 tablespoons honey

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper.
  2. Copyright 2016 Television Food Network, G.P. All rights reserved.
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