Spinach Salad with Caramelized Onions and Dried Cranberries

Spinach Salad with Caramelized Onions and Dried Cranberries

We have certainly taken an extended break from posting.  Here's a quick salad, great for the fall, to get things going again.  The yuzu gives it a bit of an Asian feel, but your favorite vinaigrette should work as well.

 

 

 

 

Ingredients:

Serves 2

Total time: 15 minutes

2 handfuls spinach leaves

½ white onion, sliced

¼ cup dried cranberries

2 teaspoons olive oil

2 teaspoons yuzu

 

For croutons:

Baguette, 4 thin slices

1 tablespoon goat cheese

salt

pepper

olive oil 

Place onions in skillet over medium heat with 1 teaspoon olive oil, and cook until browned, 8-10 minutes. Set aside

Toss spinach leaves with yuzu and remaining olive oil. 

Place spinach on plates and top with onions and dried cranberries

While onions are cooking, drizzle baguette slices with olive oil and lightly salt and pepper. Spread goat cheese on half.  Place on cookie sheet under broiler until toasted; 2-3 minutes.