Cranberry Spinach Salad with Poppy Seed Dressing
- 1 (10oz/284 g) bag of baby spinach leaves
- 1 cup dried cranberries 250 mL
- 2/3 cup toasted shaved almonds 150 mL
- 4 green onions, diced
- 1/3 cup crumbled light feta cheese 75 mL
- 2/3 cup canola oil 150 mL
- 2 Tbsp balsamic vinegar with raspberry juice vinegar 30 mL
- 1 Tbsp poppy seeds 15 mL
- 2 tsp granulated sugar 10 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
- 1. In a large salad bowl combine spinach, cranberries, almonds, green onion and feta cheese.
- 2. In a separate small bowl, combine canola oil, balsamic vinegar, poppy seeds, sugar, salt and pepper. Mix well. Pour dressing over top of salad ingredients and toss lightly. Serve immediately.
|Total Fat||32 g|
|Saturated Fat||3 g|
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