Cranberry Spinach Salad
Spinach, like most leafy greens, is a nutritional super food! It is relatively high in iron compared to other plant foods, and is packed with a wide range of antioxidants, vitamins and minerals–all for under 100 calories in a heaping serving. This recipe pairs the super food with sweet cranberries and a tangy balsamic vinaigrette.
- 1 pound fresh spinach
- 3/4 cup pecans
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
- Thoroughly wash spinach in cold water and pat dry with a towel. In a large bowl, toss together spinach, pecans and cranberries.
- Peel and finely chop garlic.
- In a small bowl, vigorously whisk together all of the dressing ingredients until well combined. Or, put ingredients in a screw top jar; screw the lid on tightly and shake until well combined (a great way for kids to help out).
- Just before serving, pour dressing over salad and toss until evenly coated.
Smart Shopping Tips:
- It is best to wash even bagged lettuce and greens before using.
- Buying a bunch of fresh spinach might be cheaper than bagged spinach. To prepare, remove stems and thoroughly wash and dry. Store in a plastic bag with a damp paper towel. It will keep in the fridge for 3-5 days.
- Making your own salad dressing is easy, cheaper and tastier than buying bottled dressing; plus you have more control over the ingredients.
- Toasting nuts boosts their flavor. Before adding them to the salad, try toasting them in a dry skillet over medium heat. Stir frequently and toast until they are slightly browned and fragrant (it only takes a few minutes).
- You can substitute any type of nuts including walnuts, almonds or sunflower seeds.