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 with Cranberries and Blue Cheese Crumbles

Prep time 15 mins
Yield 4 servings (serving size: about 3/4 cup spinach mixture)
The sweet-tangy fat-free dressing for this salad beats any low-fat raspberry vinaigrette you could buy!

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

Oxmoor House Healthy Eating Collection