Recipe courtesy of Kimberly Schlapman
Recipe courtesy of Kimberly Schlapman
Watch how to make this recipe.
Cranberry Spinach Salad with Fig Balsamic Vinaigrette
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 564
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 24 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 353 mg
[DRAFT]
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 564
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 24 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 353 mg
Ingredients
Directions
- Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
- In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.
