Cranberry Spinach Salad with Poppy Seed Dressing
INGRÉDIENTS
- 1 (10oz/284 g) bag of baby spinach leaves
- 1 cup dried cranberries 250 mL
- 2/3 cup toasted shaved almonds 150 mL
- 4 green onions, diced
- 1/3 cup crumbled light feta cheese 75 mL
- Dressing:
- 2/3 cup canola oil 150 mL
- 2 Tbsp balsamic vinegar with raspberry juice vinegar 30 mL
- 1 Tbsp poppy seeds 15 mL
- 2 tsp granulated sugar 10 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
PRÉPARATION
- 1. In a large salad bowl combine spinach, cranberries, almonds, green onion and feta cheese.
- 2. In a separate small bowl, combine canola oil, balsamic vinegar, poppy seeds, sugar, salt and pepper. Mix well. Pour dressing over top of salad ingredients and toss lightly. Serve immediately.
RENDEMENT
6 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 390 |
| Lipides | 32 g |
| Gras saturés | 3 g |
| Cholestérol | 0 mg |
| Glucides | 22 g |
| Fibres | 4 g |
| Protéines | 6 g |
| Sodium | 340 mg |
