Spinach Salad with Cranberry Vinaigrette
Stephanie Raymond
The red and green hues of this nutritious salad make it a festive side to any holiday meal.
Vinaigrette
2 Tbsp (30 mL) cranberry sauce
1/4 cup (60 mL) red wine vinegar
1/2 cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) lemon juice
2 tsp (10 mL) honey
Salad
1 bunch fresh spinach, torn
1/2 cup (125 mL) cucumber slices
1 cup (250 mL) cherry tomatoes
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) walnuts, chopped
1 Tbsp (15 mL) Parmesan cheese (optional)
To make vinaigrette, purée cranberry sauce, vinegar, olive oil, lemon juice, and honey in blender until well combined. Set aside.
Place spinach, cucumber, tomatoes, cranberries, and walnuts in salad bowl and toss well. Drizzle vinaigrette over salad. If desired, sprinkle with Parmesan cheese. Serve immediately.
Serves 6.
Each serving contains: 320 calories; 17 g protein; 25 g total fat (3 g sat. fat, 0 g trans fat); 24 g carbohydrates; 3 g fibre; 63 mg sodium.
source: "Cranberries", alive #336, October 2010
