Recipe courtesy of Hidden Valley
Recipe courtesy of Hidden Valley
Watch how to make this recipe.
Cranberry Almond Spinach Salad
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- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 407 mg
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 407 mg
Ingredients
Directions
- 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
- 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
- 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
- 4. Season with freshly ground black pepper to taste.
