Photo courtesy of Taste of Home
Okay so I didn't actually take a picture of this one. I think people think I'm crazy when I whip out my camera at dinner to take a picture of something I made. It makes me look bad. So when I brought this to thanksgiving at my in laws I decided not to take a picture of this last minute.
Regardless of my photo or not, I absolutely loved this salad (with the addition of bacon of course!). I was a little leery of the dressing, but I thought it was fabulous. I would definitely, definitely make this again!
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons sour cream
1/2 teaspoon ground mustard
1 package (6 ounces) fresh baby spinach
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
In a small bowl, whisk the oil, sugar, vinegar, sour cream and mustard. Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries. Yield: 4 servings.
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