Cranberry Cucumber Salad

Cranberry Cucumber Salad

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From: Diabetic Living Magazine

With a lot of low-calorie veggies, a slimmed-down dressing, and just a sprinkling of dried cranberries and olives, this colorful tossed salad comes up a nutrition winner.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 cups mixed salad greens
  • 1 cup fresh spinach
  • 1 medium cucumber, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced pitted ripe olives
  • 2 tablespoons dried cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1¼ teaspoons salad and vegetable seasoning with coriander and annatto (1 packet) or 1¼ teaspoons Homemade Spice Mix (see associated recipe)
  • Cracked Black Pepper (optional)

Preparation

  • Prep

  • Ready In

  1. In a large bowl, combine salad greens, spinach, cucumber, tomatoes, olives and cranberries. Set aside.
  2. In a small screw-top jar, combine oil, lemon juice, 2 tablespoons water, and seasoning; shake well. Pour over greens mixture; toss to coat. If desired, sprinkle with black pepper.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 88 calories; 8 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 200 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable

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