Cranberry Spinach Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon butter3/4 cup almonds, blanched and slivered1 pound spinach, rinsed and torn into bite-size pieces1 cup dried cranberries2 tablespoons toasted sesame seeds1 tablespoon poppy seeds1/2 cup splenda2 teaspoons minced onion1/4 teaspoon paprika1/4 cup white wine vinegar1/4 cup cider vinegar1/2 cup vegetable oil
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.
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.
Nutritional Info 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
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