Cranberry Spinach Salad



  • 5 oz. spinach
  • 5 oz. mushrooms, sliced and coarsely chopped
  • 1/4 cup red onion, sliced and finely chopped
  • 1/2 cup almonds, toasted and chopped
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons cranberry juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cranberries, chopped

Tear spinach into bite-sized pieces. Put into a large bowl. Add mushrooms, onion, and almonds.

Whisk together oil, vinegar, juice, garlic, salt, pepper, and cranberries. Pour over salad and toss. Serve immediately.

Makes 2 meal-sized servings (400 calories each), or 4 side servings (200 calories each).

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