SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 309.7
  • Total Fat: 21.7 g
  • Cholesterol: 3.9 mg
  • Sodium: 29.3 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Cranberry Spinach Salad calories by ingredient
Report Inappropriate Recipe

Cranberry Spinach Salad

Submitted by: METVAN

Introduction

This is delicious! Original Recipe found at http://allrecipes.com/Recipe/Jamies-Cranbe
rry-Spinach-Salad/Detail.aspx. I may add some feta cheese next time to bulk up the protein a bit. I also changed the sugar to splenda since I'm low-carbing. Other low carb dieters may want to cut the cranberries in half.
This is delicious! Original Recipe found at http://allrecipes.com/Recipe/Jamies-Cranbe
rry-Spinach-Salad/Detail.aspx. I may add some feta cheese next time to bulk up the protein a bit. I also changed the sugar to splenda since I'm low-carbing. Other low carb dieters may want to cut the cranberries in half.

Number of Servings: 8

Ingredients

    1 tablespoon butter
    3/4 cup almonds, blanched and slivered
    1 pound spinach, rinsed and torn into bite-size pieces
    1 cup dried cranberries
    2 tablespoons toasted sesame seeds
    1 tablespoon poppy seeds
    1/2 cup splenda
    2 teaspoons minced onion
    1/4 teaspoon paprika
    1/4 cup white wine vinegar
    1/4 cup cider vinegar
    1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user METVAN.






Great Stories from around the Web


Rate This Recipe