Cranberry Spinach Salad

Cranberry & Spinach ~ Super Salads

This is an awesome salad!!!

Raw spinach provides about 58 micrograms (mcg.) of folate per cup; research found that eating 300 or more mcg. daily lowered heart disease risk by 13 percent compared with consuming less than 136 mcg.

And these super berries are jam-packed with compounds that help block cell damage.

In fact, the antioxidant activity is amongst the highest of any fruit.

Have them fresh, dried, as a juice. or heck why not have 'em in a salad.

Just have 'em!

One small study found that three 8-oz. glass of this juice daily, lowered the risk of heart disease by 40 percent.

And, I'm sure you've heard about the benefits of the juice for urinary tract infections.

Spinach Salad with Toasted Walnuts & Berry Vinaigrette

Prep Time: 20 minutes

This is an excellent salad with just the right amount of sweetness.


• 1 pkg. (6 oz.) baby spinach leaves (about 10 c.).

• 2 Tbs. frozen cranberry-raspberry juice concentrate, thawed.

• 2 Tbs. balsamic vinegar.

• 2 Tbs. rice wine vinegar.

• 2 tsp. Dijon mustard.

• 2-1/2 tsp. extra virgin olive oil or for a super natural treat try Macadamia oil.

• 1/3 c. dried, sweetened cranberries.

• 1/4 c. golden raisins.

• 2-1/2 Tbsp. chopped walnuts, lightly toasted.


1. Place spinach in large bowl.

Set aside.

2. In small bowl, whisk juice concentrate, balsamic vinegar, rice wine vinegar, and mustard.

Whisk in oil, and season with salt and pepper.

3. Pour dressing over spinach and gently toss to combine.

Add berries, raisins, and walnuts.

Gently toss again.

Makes 6 Servings


Per Serving

110 Calories,

2 g. Protein,

18 g. Carbohydrates,

4 g. Fat,

0 g. Saturated Fat,

0 mg. Cholesterol,

1 g. Fiber,

65 mg. Sodium.

An excellent use of two of natures' super foods!

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