Spinach with Cranberries and Blue Cheese Crumbles

Oxmoor House
The sweet-tangy fat-free dressing for this salad beats any low-fat raspberry vinaigrette you could buy!
4 servings (serving size: about 3/4 cup spinach mixture)


+ Add To Shopping List
1/4 cup seedless raspberry spread (such as Polaner All Fruit)
3 tablespoons balsamic vinegar
2 tablespoons orange juice concentrate, thawed
1 tablespoon water
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups spinach leaves
1/3 cup (1.3 ounces) crumbled blue cheese
1/4 cup sweetened dried cranberries (such as Craisins)
1/4 cup thinly sliced red onion
1/2 cup alfalfa sprouts


Prep: 15 Minutes

Combine first 6 ingredients in a small bowl; stir with a whisk until blended.

Pour dressing over spinach; toss well. Place spinach mixture on individual plates. Top evenly with cheese, cranberries, onion, and sprouts. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 137
Fat 3.5 g
Satfat 2.1 g
Protein 3.9 g
Carbohydrate 23.2 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 333 mg
Caloriesfromfat 22 %
Fiber 1.8 g
Calcium 99 mg