Cranberry-Orange Spinach Salad Recipe

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This festive toss bursts with fresh flavor from mandarin oranges, spinach and cranberries. The homemade dressing is easy to stir together and gets a unique taste from nutmeg.—Preci D'Silva, Dubai, United Arab Emirates
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 2 cans (11 ounces each) mandarin oranges, undrained
  • 2 tablespoons olive oil
  • 4 teaspoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped cashews

Nutritional Facts

3/4 cup equals 155 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 150 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch 1/2 fruit


  1. Drain oranges, reserving 2 tablespoons juice. In a small bowl, whisk the oil, vinegar, salt, nutmeg, pepper and reserved juice. In a serving bowl, combine the spinach, oranges and cranberries. Add dressing; toss to coat. Sprinkle with cashews. Yield: 8 servings.
Originally published as Cranberry-Orange Spinach Salad in Taste of Home Christmas Annual Annual 2010, p95

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