“This is a great meal by itself or equally refreshing as a side salad,” says Kristin Scharf of Portage, Indiana. Tart cranberries and dressing, tangy feta and crunchy pine nuts create an attractive blend.
Total TimePrep/Total Time: 10 min.
- 1 cup fresh baby spinach
- 1 cup torn leaf lettuce
- 1/4 cup crumbled feta cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pine nuts
- 2 tablespoons prepared reduced-fat red wine vinaigrette
- In a small serving bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts1 cup: 112 calories, 7g fat (2g saturated fat), 8mg cholesterol, 315mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Originally published as Light Summer Salad in Cooking for 2 Summer 2009