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| INGREDIENTS |
| ¾ cup |
almonds, blanched and slivered |
| 1 pound |
spinach, rinsed and torn into bite-size pieces |
| 1 cup |
dried cranberries |
| 2 tbsp. |
toasted sesame seeds |
| 1 tbsp. |
poppy seeds |
| ⅓ cup |
white sugar |
| 2 tsp. |
minced onion |
| ¼ tsp. |
paprika |
| ¼ cup |
white wine vinegar |
| ¼ cup |
cider vinegar |
| ¼ cup |
vegetable oil |
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| RECIPE |
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Toss almonds in nonfat skillet. Stir frequently until the almonds are light brown and fragrant. Cool completely on a paper towel.
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In a large bowl, combine the spinach with the toasted almonds and cranberries.
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In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Note: To reduce the fat in this recipe, use less dressing.
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| SERVING SUGGESTION |
SERVING SIZE:
1/8 of salad contents
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
10 g |
|
| Sodium |
70 mg |
|
| Total Carbohydrates |
22 g |
|
| Fiber |
4 g |
|
| Protein |
5 g |
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