Fresh From the Flame - Autumn Salad - MSNewsNow.com - Jackson, MS

Ingredients:

• 1 5-oz. Package baby spinach
• 1/2 cup dried cranberries
• 1 cup of dry sherry
• 1/4 cup roasted pumpkin seed kernels*
• 1/2 cup of green onions, chopped
• 2 tbsp. shredded parmesan cheese   

Cider vinaigrette:                                                            

• 2 tbsp. apple cider vinegar
• 1 tbsp. Olive oil
• 1 tbsp. Honey
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 to 2 tablespoons reserved dry sherry   

Directions:

 Soak cranberries in dry sherry for 30 minutes.  Drain and set liquid aside.                        

Whisk together vinaigrette ingredients including 1 to 2 tablespoons of the reserved dry sherry after soaking dried cranberries, and toss with the spinach until well-coated with vinaigrette.                        

Divide spinach between 6 plates and top with cranberries, nuts, and green onions.              

Sprinkle parmesan on top and serve.

Makes 6 servings (about 1 cup Each) note: substitute roasted sunflower seeds if you can't find roasted pumpkin seed kernels.

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