THE CHARLESTON MAKER'S PROGRAM
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

Slow-Cooked Pork Roast with Sea Island Red Peas, Garden Greens, & Sweet Onion Purée
0
Autumn Lettuces with Balsamic Roasted Pears, Whipped Goat Cheese, & Pecan Vinaigrette
0
Carolina Rice Middlins with Brown Butter Crumble & Fall Squash
0
Onion Sherry
0
The Baxter
0
B.E.L.T. Sandwich
0
Saint André with Maple-Candied Marcona Almonds
0
Grilled Lamb Chops with Tomato & Olive Salad
0
Arugula Salad with Parmesan & Citrus Vinaigrette
0
Yellow Tomato Gazpacho with Poached Shrimp
0
Paper Flowers
0
Fruitcakes
0
Vanilla Marshmallows
0
The Baked Spicy Brownie
0
Hot Chocolate (adult version)
0
Red Velvet Cake
0
Mac ’n’ Cheese
0
Baked Shrimp & Tomatoes
0
Lemon Couscous with Grilled Shrimp and Arugula from Square Onion
0
Thai Carrot and Coconut Soup from Square Onion
0
Provencal Beef Salad from Ted’s Butchershop
0
Asparagus and Buttermilk Vichyssoise with Truffled Mascarpone Cream from Ted’s Butchershop
0
Watermelon Salad from Caviar and Bananas
0
White Gazpacho from Caviar and Bananas
0
Copyright © Dez Inc. dba GulfStream Communications
Privacy | DMCA