Cranberry Crab Phyllo Cups are a super easy-to-make appetizer that is perfect for a fall or holiday gathering or party.

I served these Cranberry Grab Phyllo Cups at a girl’s get-together in the fall and we all loved them. I was a little worried about mixing cranberry and crab, but no worry was needed because they happen to be delicious together! This is such a simple appetizer to create. It will literally take you just a few minutes to put it together.

Ingredients needed:

• whole berry cranberry sauce (canned is fine)
• cream cheese
• minced crab meat (canned is fine)
• green onion
• mini phyllo shells (frozen)

How to make Cranberry Crab Phyllo Cups:

The complete, printable recipe is at the end of this post.

About Phyllo Cups:

Phyllo cups can be found in the freezer section of your market. They should be placed next to the regular phyllo dough. They’re most available during the fall and holiday season. You may need to check a couple of stores before you can locate them.

What can you expect with this appetizer? The phyllo cups are crisp and flaky. The filling is delicious- just a mix of cream cheese, crab and green onion. It softens up a bit upon baking. And then there’s the little scoop of cranberry on top. So yummy!

These are one-bite appetizers! This makes them so easy to eat. Your guests can pick them up with their fingers and eat them in one bite. They’re not messy. They’re delicious. Enjoy!

The Best Holiday Appetizer Recipes:

• Sundried Tomato Polenta Bites
• Cranberry Feta Pinwheels
• Spinach Palmiers
• Chickpea Dip with Toasted Cumin and Pomegranate
• Cranberry Meatballs

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Cranberry Crab Phyllo Cups

A simple and delicious fall appetizer...

Course Appetizer

Cuisine American

Keyword crab, cranberry, phyllo

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 15 appetizers

Calories 46kcal

Author RecipeGirl.com

Ingredients

• ½ cup whole berry cranberry sauce
• ⅓ cup cream cheese, at room temperature
• ¼ cup minced crab meat
• 2 tablespoons finely chopped green onions
• 15 mini phyllo shells, thawed

Instructions

• Preheat the oven to 375 degrees F. Place the phyllo cups on a cookie sheet.
• Scoop the cranberry sauce into a small bowl. Stir gently with a fork until smooth.
• In another bowl, combine the cream cheese, crab, and onion. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with ½ teaspoon of the sauce.
• Bake for 10 minutes.

Notes

• Look for the mini-phyllo shells in your market's freezer section (near the puff pastry). Sometimes they're only carried seasonally (fall holiday time).

Nutrition

Serving: 1appetizer | Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Cranberry Crab Phyllo Cups appeared first on Recipe Girl®.

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

I can never pass up a soft and moist cake! Especially one with LOTS of frosting. If you love cake, you’ve got to try this Better Than Anything Cake, this unique Oatmeal Cake, and this rich and delicious Eclair Cake.

Jelly Roll Cake

If you have never tried a jelly roll cake, you are in for a treat! I got tired of seeing them on baking shows and not being able to taste them! They always looked so soft, fluffy, and full of flavor. And let me tell you, the finished product does NOT disappoint. It’s just as scrumptious as I imagined, and the flavor combinations are endless.

I am a big fan of cakes with fruity flavors, like this Chantilly Berry Cake and this Strawberry Poke Cake. I would never say no to a rich chocolate cake, but this jelly roll cake is so refreshing and light! It’s a chiffon cake which means it’s made with vegetable oil which makes it easier to beat air into the batter. This makes the cake really light and fluffy, perfect for rolling into a beautiful log! Don’t be intimidated by rolling it up, I’ll share all my tips below so you’ll get it perfect every time!

Ingredients

I mentioned earlier that you will use vegetable oil in this jelly roll cake. The better quality ingredients you use, the better your cake will taste! Especially since this cake is only a few simple ingredients. I added almond extract, but if you don’t like it you could use another flavor, or leave it out all together. You can find exact measurements below in the recipe card.

• Eggs: I always use large grade A eggs in my recipes.
• Granulated Sugar: Your pantry sugar will work great.
• Vegetable Oil: This is important because it helps the cake get nice and airy. You will need to use vegetable oil to get the cake the right texture to roll.
• Water: I know, just trust me. Use water!
• Vanilla: Vanilla extract adds a really nice flavor and helps to bring out all of the other flavors in the cake.
• Almond Extract: I really like almond extract so I added it here. You can leave it out or add another extract instead.
• All-Purpose Flour: It’s just easiest to work with for the texture of the cake you want.
• Baking Powder: This helps the cake to rise, you need this!
• Salt: Salt brings out all of the really delicious flavors in this cake.
• Powdered Sugar: This is for dusting the top. It’s optional!
• Jelly or Jam: I used homemade blackberry jam, and it was INCREDIBLE! You could use a strawberry jam, or peach jam would be amazing. I think you should use your favorite jam because it is going to taste exactly the way you like it.

Jelly Roll Cake Recipe

I used to think a jelly roll cake was impossible to get right, because I saw a lot of people mess up on television. It’s actually easier than I thought, and I had a lot of fun making it! The key is the right texture of sponge cake so that you can easily roll it up, and making it the right thickness so that you get delicious jelly in every bite.

Prepare Jelly Roll Cake Batter

1. Prep: Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
2. Beat: In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
3. Sift: In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

Bake and Roll

1. Bake: Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
2. Cool and Trim: Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
3. Roll: While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
4. Add Jam: Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
5. Garnish: Sprinkle with more powdered sugar and serve.

Other Cake Recipes to Try

Cake is perfect for any celebration! Whether you want a birthday cake, or a stunning centerpiece for a holiday dinner, I’ve got some great recipes you need to try. My family loves cake, so I’ve spent years perfecting my recipes. You’re going to love all of them!

Desserts

Easter Cake

Desserts

Rum Cake

Desserts

Honey Bun Cake

Desserts

Cranberry Christmas Cake

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Jelly Roll cake

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

Course Dessert

Cuisine European

Keyword jelly roll cake

Prep Time 30 minutes

Cook Time 15 minutes

cooling time 30 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 405kcal

Author Alyssa Rivers

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• ¾ cup vegetable oil
• ¼ cup water
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 ½ cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Powdered sugar for dusting
• ⅔ – 1 cup jelly or jam I used homemade blackberry jam

Instructions

• Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
• In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
• In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.
• Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
• Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
• While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
• Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
• Sprinkle with more powdered sugar and serve.

Nutrition

Calories: 405kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 60g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

Kapustnyak, or Kapusniak, is one of the heartiest soups I know! It is sharp, smokey and comforting, a great soup to enjoy at the end of a long day. Ukrainians took advantage of inexpensive, widely available and highly nutritious fresh or fermented cabbage and made a lot of dishes with it.

I grew up eating this soup every few weeks. Grandma made it with sauerkraut stored in barrels for winter and whatever pork meat or soup bones she had on hand. I always enjoyed a bowl of Kapustnyak with a dollop of sour cream and a slice of crusty bread, and I don’t know anyone who didn’t love it. I hope you like it too!

What is Kapusniak?

Kapustnyak is a hearty Ukrainian sauerkraut soup with pork and vegetables. It is a very rich, dense, and delicious dish that even picky eaters love.

The main ingredients in kapustnyak are sauerkraut and pork. Then various root vegetables like onion, carrot, potatoes, and garlic are added. In Ukraine, we ate soup every day year-round.  Kapustnyak is more of a winter soup because fresh produce is not available during colder months. Rather everyone had cold storage full of root veggies and pickled goods including sauerkraut. 

Kapustnyak is seasoned very simply. In Central Ukraine, we used “salo”, cured with salt pork fat similar to bacon or lard, to saute the veggies in. It adds an immense amount of flavor along with cooked pork and broth. Then we add garlic, salt, pepper and dill. Also the juices from sauerkraut add a ton of flavor to the broth.

There are a few other versions of Kapustnyak. One of them is thickened with a roux of butter and flour, resulting in a thick broth. Zaporizhzhian kapustnyak contains millet. Another variation is to add white beans.

What kind of meat can be used in Kapusniak?

If pork ribs are not available, you can use any cut of pork, like pork chops, in their place. Kielbasa would also taste good, but that would be more like the Polish version of kapustnyak.

If ribs are too expensive, 6-7 slices of bacon is another great option. It will add a good amount of pork flavor and fat kapustnyak relies on.

You can also use fewer ribs, about 1 lb., to make this recipe more budget-friendly, or even pork soup bones.

What Kind of Sauerkraut to Use

Make sure to buy regular sauerkraut, also known as German sauerkraut, in regular grocery stores. Ingredients should be “cabbage and salt”. Do not buy sauerkraut in white wine. There is no need to rinse or drain the sauerkraut. Use all the juices for maximum flavor.

What else can you add to Kapusniak?

What to serve with Kapusniak

Serve kapustnyak very warm with a dollop of sour cream and a slice of rye bread or fresh crusty bread like a baguette. This hearty soup is a meal on its own!

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Kapusniak

Kapusniak is a hearty and budget-friendly soup made with sauerkraut, vegetables, and pork. It's the perfect warm and cozy bowl for winter!

Course Dinner, Lunch, Soup

Cuisine Ukrainian

Total Cost $11.33 recipe / $1.13 serving

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 10 1.5 cups each

Calories 327kcal

Author Olena Osipov

Ingredients

• 2 lbs. pork short ribs or pork side ribs $5.98
• 12 cups water $0.00
• 3 bay leaves $0.45
• 2 slices bacon* $0.80
• 1 large yellow onion, chopped $0.37
• 2 large carrots, chopped $0.29
• 4 large potatoes, peeled and cubed (2" cubes) $1.19
• 4 cups sauerkraut (or one 28oz. jar) $1.74
• 1 tsp salt (or to taste) $0.05
• 1/2 tsp freshly ground black pepper $0.03
• 1 Tbsp fresh dill (optional) $0.27

Instructions

• In a large pot, add the pork ribs, water, and bay leaves. Bring the water to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
• Meanwhile, preheat a large skillet over medium heat and saute the bacon for 3 minutes, stirring occasionally. Add the onions and carrots, and saute for another 4 minutes, stirring occasionally. Set the bacon and vegetables aside.
• Remove the pork ribs from the pot, place them on a plate, and set them aside. Add the sauteed veggies, potatoes, garlic, sauerkraut, salt, and pepper to the pot with the broth. Bring to a boil and then cook on low heat covered for 20 minutes or until potatoes are fork-tender.
• Meanwhile, cut the cooled meat into small pieces. Add the chopped meat to the soup, stir, discard the bay leaves and adjust the salt to taste.
• Serve the soup hot with a dollop of sour cream and a slice of rye bread or baguette for dipping.

See how we calculate recipe costs here.

Notes

*If you do not have bacon, you can use 1 Tbsp olive oil to cook the vegetables.*Store the soup in the refrigerator for up to 5 days. 

Nutrition

Serving: 1.5cups | Calories: 327kcal | Carbohydrates: 31g | Protein: 22g | Fat: 13g | Sodium: 728mg | Fiber: 6g

How to Make Kapusniak – Step by Step Photos

Add 2 lbs. pork ribs to a pot along with three bay leaves and 12 cups of water. Place a lid on top and bring the pot to a boil over high heat. Reduce the heat to low and let simmer for 45 minutes.

Meanwhile, chop two slices of bacon and cook in a skillet over medium heat for about 3 minutes to render some of the fat. If you don’t have bacon, you can just use 1 Tbsp olive oil.

Add one large onion (diced) and two large carrots (chopped) to the skillet with the bacon and continue to sauté over medium for 4-5 more minutes.

Remove the pork ribs from the pot. Add the sautéed bacon and vegetables, 4 large potatoes (cut into 2-inch pieces), 2 cloves of garlic (minced), and 28oz. sauerkraut, 1 tsp salt, and ½ tsp pepper to the pot. Place a lid on the pot and bring it to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes or until the potatoes are fork-tender.

Meanwhile, cut the cooled pork ribs into small pieces.

Remove the bay leaves, add the chopped pork ribs back to the soup, stir, and adjust the salt to taste, if you wish.

Serve the soup hot with some fresh dill, a dollop of sauerkraut, and some bread for dipping!

More Budget-Friendly Soup Recipes

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Cabbage Soup

$7.89 recipe / $0.99 serving

Zuppa Toscana

$7.51 recipe / $0.94 serving

Tomato Lentil Soup

$4.74 recipe / $0.79 serving

The post Kapusniak (Ukrainian Sauerkraut Soup) appeared first on Budget Bytes.

If you are looking for the perfect snack or appetizer, salami roll ups are your new best friend! Salami is wrapped around seasoned cream cheese for the perfect savory bite every time.

I am a sucker for a good appetizer. I love all things dips and snacks, probably because I like to entertain guests pretty often. If you are like me, and just love a good app, you’ve got to try this Hot Spinach Artichoke Dip, one of my absolute favorites these Jalapeño Poppers, and these quick and delicious Air Fryer Potato Skins.

Salami Cream Cheese Roll Ups

You have just stumbled upon your new favorite appetizer! Ok, it’s a strong statement but seriously, these are so so good. I served them for my family the other day and they were hooked! I’ve never seen anything disappear from the table that fast. Which was so perfect for me because these were so easy to make! Just take a slice of salami, and fill it with seasoned cream cheese. Roll up the salami and hold it closed with a toothpick, and you have an adorable and tasty appetizer!

I love charcuterie boards, mostly because they are full of my favorite things. I even make dessert boards and veggie boards, because who doesn’t love a fun board to snack from? Anyways, I realized that these roll-ups are my two favorite things about a charcuterie board, the salami and cheese! This savory combo never gets old, and you can keep it fresh by switching up the flavor of the cream cheese filling.

Ingredients

These salami roll-ups were so easy to put together. I had my kids help me and they had a great time! You don’t have to cook anything, and yet the flavors are off the charts. You can find the exact measurements below in the recipe card.

• Salami Slices: You can get whatever kind of salami you like. I really love using Italian dry salami, but just pick up whatever you like best from the grocery store.
• Cream Cheese: You will want a package of cream cheese. Make sure to leave it out at room temperature so its nice and soft for filling.
• Green Onion: Fresh green onions add SO much flavor to the filling, you’ll definitely want to add it!
• Dried Italian Seasoning: I love the herbs in Italian seasoning, and a teaspoon of this mix will add the perfect flavor to the filling.
• Garlic Powder: Garlic powder is a slightly sweet and savory powder that will really ramp up the flavor in this cream cheese.
• Onion Powder: I like onion powder better than fresh onions for this filling. You could sautee some onions to add to this filling if you wanted to! Onion powder is the easy way to get the flavor into the filling in no time at all.
• Cracked Black Pepper: I love fresh cracked black pepper because it goes perfectly with the spice in the salami.
• Toothpicks: This is to help the roll-ups stay closed. You could go with basic toothpicks, or really cute ones to spice things up!

Salami Roll Ups with Cream Cheese

I think you are really going to enjoy putting these salami roll ups together! They are really fun and super easy because the only thing you have to prepare is the cream cheese filling. Once you flavor your cream cheese, you can get rolling!

1. Make Filling: Add the softened cream cheese, green onion, Italian seasonings, garlic powder, onion powder, and pepper in a medium-sized mixing bowl.
2. Mix: Using an electric hand mixer, mix until smooth and combined.
3. Spread: Spread 2 teaspoons of the cream cheese mixture on the bottom half of a slice of salami.
4. Roll: Roll up the salami and secure it with a toothpick.
5. Repeat and Enjoy: Repeat the steps until all of the salami rolls are formed. Enjoy!

Other Appetizers to Try

I love appetizers and snacks! I don’t like letting guests get hungry, but sometimes you aren’t quite ready to serve dinner yet. Appetizers keep everyone happy and satisfied until you are ready for the big meal. I’ve hosted parties where all I served was appetizers and everyone loved it!ho

Appetizers

Hot Spinach Artichoke Dip

Appetizers

Little Smokies Recipe

Appetizers

Stuffed Pizza Bites

Appetizers

Rotel Dip

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Salami Roll-Ups

If you are looking for the perfect snack or appetizer, salami roll ups are your new best friend! Salami is wrapped around seasoned cream cheese for the perfect savory bite every time.

Course Appetizer, Snack

Cuisine American

Keyword 10 minute, salami roll-ups

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 24

Calories 71kcal

Author Alyssa Rivers

Ingredients

• 24 large salami slices
• 8 ounces cream cheese – softened
• 3 tablespoons green onion, minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• cracked black pepper, to taste
• 24 toothpicks

Instructions

• Add the softened cream cheese, green onion, Italian seasonings, garlic powder, onion powder, and pepper in a medium-sized mixing bowl.
• Using an electric hand mixer, mix until smooth and combined.
• Spread 2 teaspoons of the cream cheese mixture on the bottom half of a slice of salami.
• Roll up the salami and secure it with a toothpick.
• Repeat the steps until all of the salami rolls are formed. Enjoy!

Nutrition

Serving: 1rollup | Calories: 71kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 136IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.2mg

When you see blood oranges in the market, pick some up to make this Blood Orange Spinach Salad!

If you’re not familiar with blood oranges, you must give them a try. They’re most often in season in the winter months. If you close your eyes and take a bite of a blood orange, you’ll absorb a mouthful of sweet-tart orange juice. Open your eyes, and you can admire its scarlet hue and pink juices, which makes it a natural beauty to include in recipes like this blood orange spinach salad.

Ingredients needed:

• shallots
• balsamic vinegar
• zest and juice from blood oranges
• segmented blood oranges
• extra virgin olive oil
• salt and freshly ground black pepper
• fresh baby spinach
• pine nuts (can sub almonds or pecans)
• crumbled gorgonzola or blue cheese (can sub feta cheese)

In this recipe, the spinach is accompanied by a dressing highlighted with balsamic-marinated shallots and fresh blood orange juice and zest.

Toss the dressing with fresh spinach leaves.

Then add gorgonzola, toasted pine nuts and – of course – blood orange segments.  But naturally, the star of this salad is the blood orange. What a delicious piece of citrus fruit! If you don’t happen to have access to blood oranges, it’s okay to substitute regular oranges in this recipe. Enjoy!

How to toast pine nuts:

To quickly toast the pine nuts, just put them in a small fry pan over medium heat.  Watch them closely, and use a wooden spoon to move them around until they are lightly toasted.  Be careful- they’ll burn if you don’t tend to them!  Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.

The Best Spinach Salad Recipes:

• Baby Spinach Salad with Warm Citrus Bacon Vinaigrette
• Spinach Salad with Hot Prosciutto Dressing
• Cranberry Spinach Salad with Cashews and Goat Cheese
• Southwest Spinach Salad
• Autumn Apple and Spinach Salad

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Blood Orange Spinach Salad

Spinach is accompanied by a dressing highlighted with balsamic-marinated shallots and fresh blood-orange juice and zest.

Course Salad

Cuisine American

Keyword orange, salad, spinach salad

Prep Time 25 minutes

Marinating Time 20 minutes

Total Time 45 minutes

Servings 4 servings

Calories 325kcal

Author RecipeGirl.com (adapted from Yankee Magazine)

Ingredients

DRESSING:

• 2 tablespoons finely chopped shallots
• 2 tablespoons balsamic vinegar
• zest from one orange
• ⅓ cup blood orange juice, freshly squeezed (use the zested orange)
• 3 tablespoons extra virgin olive oil
• salt and freshly ground black pepper, to taste

SALAD:

• 2 medium blood oranges, peeled and segmented
• 3 cups (5 ounces) fresh baby spinach
• 2 tablespoons pine nuts, toasted
• 4 ounces crumbled gorgonzola or blue cheese

Instructions

MAKE THE DRESSING:

• In a small bowl, combine the shallots and vinegar. Let the shallots sit in the vinegar for about 20 minutes.
• Add the orange zest and juice to the shallots. In a thin, steady stream, whisk the olive oil into the shallots, whisking until the dressing is well combined. Add salt and pepper, to taste.

ASSEMBLE THE SALAD:

• Remove the white pith and membranes as much as possible from the segmented oranges.
• Place the spinach in a large bowl and toss with enough dressing to coat. Add in the pine nuts, gorgonzola and orange segments and toss lightly until mixed.
• Serve immediately, drizzling more dressing if needed.

Notes

• Substitute regular oranges if you’d like.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 22g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 549mg | Potassium: 1293mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17075IU | Vitamin C: 105mg | Calcium: 370mg | Iron: 6mg

The post Blood Orange Spinach Salad appeared first on Recipe Girl®.