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

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

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. 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.
3. Divide into 4 portions and serve.

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