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    Cranberry Spinach Salad -- e-w

    Source of Recipe

    Light & Tasty 2005 – A. Smithson; Cary, NC
    Cranberry Spinach Salad
    Serves: 8

    8 c. fresh baby spinach
    1 c. dried cranberries
    2 medium pears, cored and chopped

    1/4 cider vinegar
    Granulated sugar substitute equivalent to 5 T. sugar
    1 tsp. dried minced onion
    1/2 tsp. Worcestershire sauce
    1/2 tsp. ground mustard
    1/4 tsp. paprika

    1/4 c. olive oil
    1 T. sesame seeds
    1 tsp. poppy seeds
    2 T. chopped pecans

    In a large bowl, combine the first 3 ingredients. In a blender combine the next 6 ingredients; cover and process until well blended. While processing, gradually add oil in a steady stream. Add sesame and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

    1-cup equals: 166 calories…9 gm fat (1 gm saturated…) cholesterol…28 mg sodium…23 gm carbohydrate…3 gm fiber…2 gm protein ++++ Exchanges: 2 fat…1 vegetable…1 fruit…1/2 starch +++WWP:3

 

 

 


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