Simple Cranberry Spinach Salad

Simple Cranberry Spinach Salad

16 Reviews 3 Pics
  • Prep

    5 m
  • Ready In

    5 m
Bethanie Rose
Recipe by  Bethanie Rose

“This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

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Reviews (16)

Rate This Recipe
Jillian
57

Jillian

Simple and delicious! Plus, it's good for you too! I toasted my walnuts added some thin sliced red onion and Granny Smith apple slices. I subbed feta for the Romano and used "Easy Raspberry Vinaigrette Dressing" from this site. Perfect for a light lunch!

MaryAnn
38

MaryAnn

I used almonds and crasins instead of walnuts and cranberries. I really enjoyed it. I did not feel like I was starving myself.

jeanm
27

jeanm

Thanks for a quick & easy winner! I used a 50/50 baby spinach/mixed greens salad blend and Paul Newman's Lite Rasp-Walnut Vinaigrette dressing. The colors were festive & the flavors were great. I always toast my nuts & would suggest doing so for improved flavor. This was big hit at Thanksgiving & a nice change from all the usual heavy hot veggies. I got a lot of compliments on it & will definately be making this again. Thanks for sharing it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 18.1 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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