ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach Salad with Cornbread Croutons

Prep time 5 mins
Cook time 6 mins
Yield 16 servings
This salad is simple to assemble and sports the holiday color of cranberries.

Ingredients

  • 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
  • Cornbread Croutons

Nutrition 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

How to Make It

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

Christmas with Southern Living 2008