Cranberry Spinach Salad

with

Berry Vinaigrette

Cranberry Spinach 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 cranberries are jam-packed with compounds that help block cell damage.

In fact, the antioxidant activity of cranberries 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-ounce glasses of this juice daily lowered the risk of heart disease by 40 percent.

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

Spinach Cranberry Salad with Toasted Walnuts and Berry Vinaigrette

Your Ingredients;

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

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

• 2 Tbsp. balsamic vinegar.

• 2 Tbsp. 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.

Prep;

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 cal, 2 g. pro, 18 g. carb, 4 g. fat, 0 g. sat fat, 0 mg. chol, 1 g. fibre, 65 mg. sodium.

Prep Time: 20 minutes

An excellent use of two of natures' super foods!

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