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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