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.
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  • 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.
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