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Cranberry Spinach Salad



1 tablespoon canola oil

1/2 cup slivered blanched almonds

1 pound spinach leaves, rinsed and torn

3/4 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/4 cup granulated sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup apple cider vinegar

1/4 cup canola oil


In a medium saucepan, heat 1 tablespoon oil. Over low heat, cook and stir almonds until lightly toasted. Remove from heat and set aside to cool.

In a large bowl, combine spinach and cranberries.

In a medium-size bowl, whisk together the sesame seeds, poppy seeds, sugar, minced onion, paprika, white wine vinegar, apple cider vinegar and 1/4 cup oil.

Toss dressing with spinach just before serving.

Top with prepared almonds.

Cook's Tips: To speed up this recipe, the almonds do not have to be cooked in oil. Preparing the dressing in advance also will save time.

Nutritional information per serving:
185 calories 15g fat 0mg cholesterol 46mg sodium 4g protein 12g carbohydrate 3g fiber Exchanges: 1/2 lean meat; 1/2 vegetable; 3 fat; 1/2 other carbohydrates

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767