|Photo by Maena. Used under Morguefile.com license.|
Cranberry Spinach Salad Recipe
This salad was deceptively simple, deliciously tasty, and a wonderful low-calorie lunch. The feta cheese is optional. I need protein with my salads to feel full and alert in the afternoon, but vegans can easily add walnuts to the salad for their protein and voila – done.
- Two cups of rinsed baby spinach leaves
- One slice of sweet onion, such as a Vidalia onion
- One tablespoon of dried organic, no sugar added cranberries
- One tablespoon of walnuts or low fat feta cheese
- One tablespoon of balsamic vinegar
- Two teaspoons extra virgin olive oil
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.
Gina @ MoneywiseMoms
Yum! This is a salad my mom made for me a few times when I visited her, and it’s so simple but has complex flavors. Love it!
Sounds good. I had never eaten spinach as a salad til I came to Canada.