Spinach Salad with Cornbread Croutons

This salad is simple to assemble and sports the holiday color of cranberries.

Yield: 16 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 25%
  • Fat: 3.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 21.9g
  • Fiber: 3g
  • Cholesterol: 17mg
  • Iron: 1.6mg
  • Sodium: 398mg
  • Calcium: 41mg


  • 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


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