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:
Cooking & Serving 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.