Cranberry Spinach Salad
Prep
15m
Cook
5m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1 Tbs butter |
| 3/4 cup almonds |
| 1 lb spinach, rinsed and torn |
| 1 cup dried cranberries |
| 2 Tbs sesame seeds, toasted |
| 1 Tbs poppy seed |
| 1/2 cup white sugar |
| 2 tsp minced onion |
| 1/4 tsp paprika |
| 1/4 cup white wine vinegar |
| 1/4 cup cider vinegar |
| 1/2 cup vegetable oil |
Cranberry Spinach Salad Directions
- In a medium saucepan, melt butter over medium heat.
- Cook and stir almonds in butter until lightly toasted.
- Remove from heat and let cool.
- In a large bowl, combine the spinache with the toasted almonds and cranberries.
- In a medium bowl, whisk otgether the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
- Toss with the spinach just before serving.
Nutrition facts
Serving size 1 cup diet vegetarian gluten free lactose free
Per Serving
| Kcal: | 366 kcal |
| Fibers (g): | 4.4g |
| Sodium (mg): | 75mg |
| Carbs: | 25g |
| Sugar (g): | 18.5g |
| Fat: | 28.5g |
| Saturated fat (g): | 5.6g |
| Cholesterol: | 5mg |
| Proteins: | 5.5g |
