It’s finally Friday again, and while I always love Friday’s, I am super excited today because it is our second post in our Holiday Progressive Dinner Series. When I made this salad two months ago, I had no idea how often it would come to haunt my dreams and how many times we would make it again, and again, and …. yes. At least four times. It is on our menu for both Thanksgiving and Christmas this year. Anyway…. we’ll get back to that in a moment.
Today we are being sponsored by Nielsen-Massey. Have you ever tried their products? O.M.G. Just amazing. Flavor like you have never had, and seriously, there is a difference. A great big difference. I have always been in love with their products, and anytime I can get my hands on some, I’m like a baking fool for weeks. That totally happened, by the way.
They sent me so many wonderful things to play with. Do you see all these goodies?
I got to try the Pure Lemon Extract, Pure Peppermint Extract, Pure Almond Extract, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Madagascar Bourbon Pure Vanilla Bean Paste. They also sent along a full color, absolutely stunning cookbook with some amazing recipes filling the pages.
Have you ever tried baking with pure extracts? Nielsen-Massey has been crafting the world’s finest vanillas and flavors since 1907, which makes them total experts. It is evident in their all-natural pure flavors, they make with only premium ingredients. It is an experience you won’t believe until you’ve tried it. I remember the first chance I had to use their extracts years ago, I had always used imitation vanillas and other extracts. I was given a bottle of their simple Pure Vanilla Extract, and I used it on some cupcakes I’d made dozens of times that I was making for my daughter’s Kindergarten classroom. (she’s in 10th grade now… that was a long time ago!)
I am not sure if I should admit those cupcakes never made it to school. We couldn’t stop eating them. There was such a difference, I swear even the moistness felt different but the flavor… it was unbeatable, it was amazing, it was a really intense vanilla flavor I can’t really describe, but I can assure you…. I’ve never looked back.
Another super exciting fact about Nielsen-Massey is that they are Gluten-Free, Allergen-Free, GMO-Free and Kosher. Seriously, there is not a single reason not to use them, they enhance everything you do with them. Oh, and that cookbook…. it’s just amazing!
We’ve made three things already out of the cookbook and each one was better than the last, so I am pretty excited to keep trying things! If you don’t have the cookbook, follow the link above and get your own. They are on Amazon and Barnes and Nobles and you can get them just in time for Christmas baking!
I have a really amazing dessert recipe coming next week in our Holiday Progressive Dinner Series, using two Nielsen-Massey extracts. I am really excited to share that with you.
You can win your OWN Nielsen-Massey cookbook, “A Century of Flavor” and FIVE Nielsen-Massey products in our giveaway – Pure Madagascar Bourbon Vanilla Extract, Pure Almond Extract, Pure Lemon Extract, Pure Peppermint Extract and Madagascar Bourbon Pure Vanilla Bean Paste.
The Rafflecopter is below!
Be sure to stop by and check out all the recipes in this week’s edition of the Holiday Progressive Dinner Series. You can collect them all for a full holiday meal. Or check out my recipe from last week and collect an additional meal by grabbing all the recipes.
Holiday Progressive Dinner Week 2 Recipes
at Flour on My Face
Mom’s Famous Bone-In Ham
at The Gunny Sack
Pomegranate Orange Spinach Salad
at Daily Dish Recipes
Sweet Potato Casserole with Pecan Crunch Topping
Mini Gingerbread Bundt Cakes with Cinnamon Vanilla Bean Whipped Cream
at Adventures in All Things Food
- 1-2 Bags of Baby Spinach (I literally eyeballed by how much I needed to feed 8 people)
- 3 oranges (we tried this with mandarine oranges the 2nd and 3rd time… either is amazing)
- 1 cup of pomegranate seeds
- 4-6 figs, sliced thin
- 3/4 cup of feta cheese
- Serve with a Pomegranate Vinaigrette (recipe below)
- For Pomegranate Vinaigrette:
- 2 cups of pomegranate juice
- 1/4 cup of cider vinegar
- 1/4 cup of honey
- 1/4 cup of olive oil
- 1 teaspoon of poppy seeds
- Assembling a salad is not rocket science.
- On a platter, arrange the spinach covering the whole platter.
- Slice the oranges into chunks and evenly distribute throughout the spinach.
- Sprinkle the pomegranate seeds all over.
- Distribute the thinly sliced figs all over the salad.
- Sprinkle with Feta on top.
- Serve with Pomegranate Vinaigrette
- Blend all ingredients together in a blender for about a minute or so.
- Can be refrigerated for up to a week.
You must be 18 or older and reside in the U.S., to enter. Complete the mandatory entry and several additional optional entries will be made available. Winner will be selected in a random drawing from all eligible entries.
There is a mandatory entry: Leave a comment on this blog post telling me the recipe from Nielsen-Massey’s website, that you would most love to try. After commenting, register your entry in the Rafflecopter form, below. Good luck! I hope you win!