This salad is perfect for a light and healthy lunch. It’s topped with nutritious vegetables and nuts, along with a sprinkle of dried cranberries for sweetness. The fresh cranberry dressing has a splash of orange that brings all of the flavors together. Pair it with a cup of soup, or add some protein with roasted chickpeas or grilled chicken for a full meal.
Yield: 4 small salads
Preparation time: 15 minutes
10 to 15 whole, fresh cranberries
4 tbsp freshly squeezed orange juice
1 tbsp extra virgin olive oil
1 clove garlic, peeled
1/8 tsp fine ground sea salt
5 cups mixed lettuces or greens
1 cup fresh spinach leaves
2 green onions, sliced
8 white button mushrooms, sliced
1 medium carrot, shredded
¼ cup pecan halves
¼ chopped dried cranberries
In the bowl of a small food processor, combine the fresh cranberries, orange juice, olive oil, garlic, and salt. Pulse until all ingredients are finely chopped and form a dressing.
Place the lettuce, spinach, green onions, mushrooms, carrot, pecans and dried cranberries in a large bowl. Pour the dressing over the vegetables and toss to coat.
Divide into 4 portions and serve.
Nutrition information for 1 serving: Calories 138; Total Fat 8.3 g; Saturated Fat 0.8 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 90 mg; Carbohydrate 17.2 g; Fiber 5.2 g; Sugar 9.9 g; Protein 3.2 g