Spinach Cranberry Salad

Spinach Cranberry Salad
Staff Writer
Thinkstock_iStockphoto

This cranberry salad is perfect for the hoildays and as a light dinner or side dish. 

4
Servings
275
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Cups  baby spinach, rinsed and dried
  • 1/2  Cup  dried cranberries
  • 2  Tablespoons  roasted pumpkin seeds
  • 1/4  Cup  crumbled feta cheese
  • 2  Tablespoons  balsamic dressing

Directions

Place the spinach, cranberries, pumpkin seeds, and crumbled feta into a large bowl. Pour in the dressing and toss until the dressing is evenly distributed. Divide the salad evenly among 4 plates.

Nutritional Facts

Total Fat
6g
9%
Sugar
47g
52%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
56g
43%
Protein
4g
9%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
81mg
8%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Phosphorus, P
74mg
11%
Selenium, Se
3µg
5%
Sodium, Na
393mg
26%
Water
185g
7%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

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