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Cranberry Almond Spinach Salad

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. —Michelle Krzmarzick Torrance, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon poppy seeds
  • 1/8 teaspoon paprika
  • 1/4 cup canola oil
  • 10 ounces fresh baby spinach (about 12 cups)
  • 3/4 cup dried cranberries
  • 2 green onions, sliced
  • 3/4 cup sliced almonds, toasted

Directions

  • Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 121 calories, 8g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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