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.
Nutrition Facts
Serving Size 1 salad
Amount Per Serving
138
Calories% Daily Value*
13%
Total Fat 8.3g4%Saturated Fat 0.8g
Trans Fat 0g
0%
Cholesterol 0mg4%
Sodium 90mg6%
Total Carbohydrate 17.2g19%
Dietary Fiber 5.2gSugars 9.9g
Protein 3.2g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.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 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
Directions
- 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.