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Cranberry Spinach Walnut Cups

December 5, 2011

This weekend has been a whirlwind! I’ve decided I don’t want my kids to grow up, ever! I absolutely love Christmas and couldn’t imagine not being able to do all the fun things that Christmas brings. We went and took a horse drawn carriage through the Christmas lights and went to an old fashioned toy shop complete with dressed up carolers. It was wonderful!! (Would it be creepy if I’m old and the kids are grown just to go by myself? I love all things holiday!)

Some of the best things about the season are the food! I could list cookies, candy, and all the other treats that make up the holidays, but can’t forget the appetizers! Some people are totally against appetizers. They don’t like their guests filling up before dinner. Other’s feel it totally completes a holiday meal.

These appetizers aren’t too filling and are light and tasty. In fact, I often opt to make it for a salad. Or have them for lunch. You can even add a little bit of turkey . (Hint Hint if you’re still trying to use up all that turkey).

Enjoy!!

Cranberry Spinach Walnut Cups

1 package wonton wrappers (I use Nasoya. Don’t forget to take the pledge to save $1)

2 cup spinach, finely chopped

1/2 cup dried or fresh cranberries

1/2 feta or goat cheese

16 walnut halves

Fat free balsamic vinegarette (I use Maple Grove Farms)

Preheat oven to 350 degrees. In a cupcake tin, layer two wonton wrappers criss cross. Press the wonton wrappers lightly in the middle and around the cupcake tin to mold. Bake at 350 degrees for approximately 6-8 minutes or until tops are browned. Remove from oven and allow to cool.

Once the cups have cooled, stuff each cup with spinach, goat or feta cheese and cranberries. Drizzle balsamic vinegarette over each cup. Serve.

To serve as a salad, omit the wonton wrappers and assemble in a salad bowl instead. serves 2.

Variation: Add cooked, chopped chicken or turkey in your salad.

 

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