Spinach Salad with Cornbread Croutons

Oxmoor House
This salad is simple to assemble and sports the holiday color of cranberries.
16 servings


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3 (6-oz.) packages fresh baby spinach, thoroughly washed
1 cup thinly sliced red onion (about 1 medium)
1 cup dried cranberries
1/2 cup fat-free red wine vinaigrette (we tested with Girard's)
8 fully cooked bacon slices, crumbled


Prep: 5 Minutes
Cook: 6 Minutes

Combine first 3 ingredients in a salad bowl. Add vinaigrette, and toss to coat. Sprinkle with bacon and Cornbread Croutons before serving.

Created date

August 2009

Nutritional Information

Calories 130
Caloriesfromfat 25 %
Fat 3.7 g
Satfat 1 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 3.6 g
Carbohydrate 21.9 g
Fiber 3 g
Cholesterol 17 mg
Iron 1.6 mg
Sodium 398 mg
Calcium 41 mg