Our local grocery store had some great looking spinach the other day (which is very unusual). I decided a spinach salad with cranberries, carrots and walnuts dressed with balsamic vinaigrette was just the ticket.
I don’t like my salads soggy; I prefer a light touch on the dressing. I had this great idea (or, at least, I thought it was great at the time) to spin the spinach with the dressing in the salad spinner (after washing the spinach, of course). I thought this would put a nice, light coating of dressing on the spinach before I added the other ingredients. Well, about the only thing I succeeded in doing was making a greasy mess out of my salad spinner. Very little dressing, if any at all, actually adhered to the spinach. I think I’ll stick with tossing salad and dressing the old fashioned way from now on.
This spinach salad makes a colorful side dish. You could also throw in some cooked chicken breast to make it a more complete meal. It’s low in Saturated Fat and Cholesterol and is a good source of Fiber, Magnesium, Potassium, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. The dried cranberries do add some sugar, so adjust the quantity (or use a different fruit) if necessary to conform with your diabetes eating plan.
Spinach Salad with Dried Cranberries and Walnuts
- 4 oz. fresh spinach stems removed
- 1 carrot grated
- ¼ cup dried cranberries
- 2 Tbsp walnuts chopped
- ¼ cup Balsamic Vinaigrette
Wash spinach and dry in salad spinner.
Place spinach in large bowl, then add carrot, cranberries and walnuts. Toss with balsamic vinaigrette and serve immediately.
Nutritional information does not include the dressing. Nutritional information for the Balsamic Vinaigrette