A few moments are all you need to toss together this pretty salad and tangy classic dressing. It's a perfect way to round out holiday meals. —Anne Smithson, Cary, North Carolina
Cranberry Pear Spinach Salad
Cranberry Pear Spinach Salad
Prep Time
20 min
Yield
8 servings
Ingredients
- 8 cups fresh baby spinach
- 1 cup dried cranberries
- 2 medium pears, chopped
- 1/4 cup cider vinegar
- 5 tablespoons sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 cup olive oil
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- 2 tablespoons chopped pecans, toasted
Directions
- In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.
Nutrition Facts
1 cup: 189 calories, 9g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 29g carbohydrate (23g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1 fruit, 1/2 starch.
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