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Cranberry Spinach Salad



1 tablespoon canola oil

12 cup slivered blanched almonds

1 pound spinach leaves, rinsed and torn

34 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

14 cup granulated sugar

2 teaspoons minced onion

14 teaspoon paprika

14 cup white wine vinegar

14 cup apple cider vinegar

14 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 14 cup oil.

Toss dressing with spinach just before serving.

Top with prepared almonds.

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.

Nutritional information per serving:
185 calories 15g fat 0mg cholesterol 46mg sodium 4g protein 12g carbohydrate 3g fiber Exchanges: 12 lean meat; 12 vegetable; 3 fat; 12 other carbohydrates

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767