CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Spinach & Goat Cheese Salad

WRITER: 
Jeannie Harrell
SERVES: 
8
Rate This Recipe: 
0
INGREDIENTS: 
  • 1 bag (10 oz.) fresh spinach leaves, pre-washed
  • 1 small bag Craisins (dried sweetened cranberries)
  • 1 (8-oz.) log goat cheese
  • 1 cup caramelized pecans
  • 1 recipe balsamic vinaigrette
DIRECTIONS: 

Layer first four ingredients in a medium serving bowl. Add dressing and toss just before serving.

Salads 
RELATED FEATURE: 
Thanksgiving at Edisto
In the spirit of long Lowcountry summers spent on Edisto Island as a girl, Charleston native Elizabeth Boineau invites family and friends to gather on the marshes of their childhood haunt

BROWSE RECIPES

Chocolate Chip Biscotti
0
Sesame Seed Toffee
0
Amen Eggnog
0
Meyer Lemon Tart
0
Preserved Lemon Risotto
0
Quick Preserved Lemons
0
Pear & Cranberry Frangipane Tart
0
Scallion Peppercorn Biscuits
0
Long Beans with Brown-Butter Emulsion
0
Sweet Potato, Russet Potato, & Rutabaga Gratin
0
Stuffed Sweet Onions
0
Corn-bread Dressing with Bacon & Pecans
0
Herb-Roasted Turkey
0
Capered Deviled Eggs
0
Meyer Lemon Mignonette
0
Wet-Bottom Pie
0
Roast Pork Shoulder with Sorghum Baked Peanuts & Pickled Okra
0
Fried Chicken & Waffles with Spicy Sorghum
0
Goat Meatballs with Lentils & Coconut Hoppin’ John
0
Grilled Goat Leg
0
Curried Goat
0
Curried Goat
0
Meyer Lemon Mignonette
0
Corpse Reviver
0
Copyright © Dez Inc. dba GulfStream Communications
Privacy | DMCA