Cranberry Spinach Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Butter, unsalted, 1 tbsp (remove)Almonds, .75 cup, sliced (remove)Spinach, fresh, 1.5 package (10 oz) (remove)Cranberries, dried, sweetened (craisins), 1 cup (remove)*Sesame Seeds, 2 tbsp (remove)*Poppy seed, 1 tbsp (remove)Granulated Sugar, .25 cup (remove)*onion, minced, dehydrated, .33 tbsp (remove)*paprika, .25 tsp (remove)*Regina Fine White Wine Vinegar, 4 tbsp (remove)*apple cider vinegar, .25 cup (remove)*Bertoli Extra Virgin Olive Oil, 8 tbsp (remove)
In a medium saucepan, melt butter over medium heat. Cook & stir almonds in butter until lightly toasted. Remove from heat & pan. Let cool. If you don't remove the almonds from the pan, they will continue toasting & may burn.
In a large bowl, combine the spinach with the toasted almonds & cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar & olive oil. Toss with spinach just before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JKSCHONFELD.
In a large bowl, combine the spinach with the toasted almonds & cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar & olive oil. Toss with spinach just before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JKSCHONFELD.
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 17.6 g
- Cholesterol: 3.1 mg
- Sodium: 34.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.8 g
- Protein: 3.2 g