Cranberry Spinach

Learn to cook; Relish your life!

Source: Create Your Plate Cookbook

Serving size: 8

  • 1 tablespoon canola oil
  • 1/2 cup slivered blanched almonds
  • 1 pound spinach leaves, rinsed and torn
  • 3/4 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/4 cup granulated sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup canola oil

In a medium saucepan, heat 1 tablespoon oil. Over low heat, cook and stir almonds until lightly toasted. Remove from heat and set aside to cool.

In a large bowl, combine spinach and cranberries.

In a medium-size bowl, whisk together the sesame seeds, poppy seeds, sugar, minced onion, paprika, white wine vinegar, apple cider vinegar and 1/4 cup oil. Toss dressing with spinach just before serving. Top with prepared almonds.

Nutritional information per serving: 185 calories, 15g fat, 0mg cholesterol, 46mg sodium, 4g protein, 12g carbohydrate, 3g fiber

Exchanges: 1/2 lean meat; 1/2 vegetable; 3 fat; 1/2 other carbohydrates

Cook's Tips: To speed up this recipe, the almonds do not have to be cooked in oil. Preparing the dressing in advance also will save time.