Spinach Salad

Spinach Salad

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From: Diabetic Living Magazine

This fresh-tasting, 10-minute salad is a simple mixture of fresh baby spinach and dried cranberries. To save time, we use bottled Italian dressing, but with a few extra minutes you can easily switch up the flavor by making your own dressing—just try our All-Purpose Vinaigrette (see associated recipe).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups packaged fresh baby spinach
  • 4 tablespoons coarsely chopped sweetened dried cranberries
  • ⅓ cup thinly sliced red onion
  • ¼ cup bottled light Italian salad dressing

Preparation

  • Prep

  • Ready In

  1. Toss together spinach, dried cranberries, red onion and Italian dressing in a large bowl. Serve immediately.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 61 calories; 1 g fat(0 g sat); 2 g fiber; 12 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 9 g sugars; 8 g added sugars; 3,667 IU vitamin A; 17 mg vitamin C; 56 mg calcium; 2 mg iron; 224 mg sodium; 19 mg potassium
  • Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ other carbohydrate

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