This salad is perfect for a light and healthy lunch. It’s topped with nutritious vegetables and nuts and sprinkled with dried cranberries for sweetness. The fresh cranberry dressing has a splash of orange that brings all the flavors together. Pair it with a cup of soup, or add protein with roasted chickpeas or grilled chicken.

Yield: 4 small salads

Preparation time: 15 minutes

Ingredients

• 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 lettuce 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 cup chopped dried cranberries (low-sugar)

Directions

1. 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.
2. In a large bowl, combine the lettuce, spinach, green onions, mushrooms, carrots, pecans, and dried cranberries. Pour the dressing over the vegetables and toss to coat.
3. Divide into four portions and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.