Recipe courtesy of Hidden Valley
Cranberry Almond Spinach Salad
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 407
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
Ingredients
¼ cup sliced almonds
1 bag (9 oz.) spinach leaves
½ cup Hidden Valley® The Original Ranch® Light Dressing or Hidden Valley® Original Ranch® Dressing
½ cup dried cranberries
¼ cup feta cheese crumbled
Freshly ground black pepper to taste
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.