Sweet Cranberry Spinach Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | 494 | N/A | 35g | 281mg | 23g | N/A | 63mg |
| INGREDIENTS: | ||
| DRESSING: 1/4 teaspoon paprika | 4 teaspoons granulated sugar | 1 tablespoon white wine vinegar |
| 1 tablespoon apple cider vinegar | 1/4 cup olive or canola oil | dash of salt |
| 1 tablespoon toasted sesame seeds | 2 teaspoons minced fresh onion | SALAD: 8 ounces baby spinach and baby lettuces (or use all spinach) |
| 3 tablespoons toasted slivered almonds | 6 tablespoons sweetened dried cranberries | 3 tablespoons crumbled blue cheese or Gorgonzola |
| 1 (11-ounce) can mandarin orange segments, drained | 9-12 ounces kinless, boneless chicken breasts, grilled and sliced on the diagonal | GARNISH: snipped chives |
| 1 | Make the dressing: In a deep bowl, combine paprika, sugar, vinegars, oil and salt. Whirl with an immersion blender until well combined and sugar is dissolved. If you don't have an immersion blender, use a regular blender or simply put the ingredients in a jar and shake well, or whisk together until sugar is dissolved. Stir in sesame seeds and minced onion. |
| 2 | Assemble the salad: In a large salad bowl, place lettuce and spinach. Pour dressing over and toss until leaves are coated evenly. Divide salad among three large dinner plates. Sprinkle each salad with 1 tablespoon almonds, 2 tablespoons cranberries, 1 tablespoon blue cheese, 1/3 of mandarin segments and 1/3 of grilled sliced chicken. Garnish with snipped chives. Makes 3 main-dish servings. (If you want to serve it as a side dish, omit the chicken and divede among 6 salad plates.) |