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Cranberry Mandarin Salad with Walnut Vinaigrette

 Cranberry Mandarin Salad with Walnut Vinaigrette
I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin
8 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 cups torn red leaf lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • DRESSING:
  • 3 tablespoons walnut oil
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon
  • 1-1/2 teaspoons chopped shallot
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large salad bowl, combine the first five ingredients. In a small
  • bowl, whisk the dressing ingredients. Drizzle over salad; toss to
  • coat. Yield: 8 servings.
Nutritional Facts: 1 cup equals 178 calories, 14 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium,

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Cranberry Mandarin Salad with Walnut Vinaigrette (continued)

Nutritional Facts: 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.