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

Raw Creamy Coconut Mousse
0
Sprouted Quinoa with Balsamic Grilled Veggies
0
Peach & Blueberry Crumble
0
Summer Corn Salad
0
Mini Charleston Crab Cakes
0
Pistachio Cheese Biscuits
0
Savory Palmiers
0
Orange-Sesame Sugar Snap Pea Salad With Shrimp
0
Buttermilk Fried Okra
0
Asparagus & Spring Onion Pizza
0
Grilled Zucchini Sandwich
0
Skinny Goose
0
Spring Rolls & Hoisin Sauce
0
Lou Lou Lemon Cake
0
Dark Chocolate Truffles
0
Zabaglione with Berries
0
Herb-Brined Roast Chicken with Potato Gnocchi, Root Vegetables, & Chicken Jus
0
Arugula Salad with Toasted Pecans, Goat Cheese, Prosciutto, & Lemon Dressing
0
Curried Sweet Potato Soup
0
Monte Cristo
0
Chocolate Pecan Pie
0
Coleslaw
0
Chicken & Sausage Jambalaya
0
Jennie Ruth’s Deviled Eggs
0
Copyright © Dez Inc. dba GulfStream Communications
Privacy | DMCA