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"I sometimes switch up this salad by using dried apricots or pineapple and arugula or other sturdy greens." —Trisha Kruse, Eagle, Idaho
This recipe is:
Quick
Nutritional Facts 1 cup equals 214 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 332 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Curry-Cranberry Spinach Salad in Simple & Delicious October/November 2010, p21
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Reviewed on Mar. 09, 2012 by krysatl
This salad was so delicoius. I also used slivered almonds rather than the pine nuts simply because that was what was on hand.
Reviewed on Oct. 14, 2010 by camaromama
We often receive arugula in our CSA, but my family doesn't like it. I followed Trisha's suggestion & used arugula instead of spinach & everyone liked it. Slivered almonds were a perfect substitute for expensive pine nuts. Thanks for the delicious recipe!
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