Cran-Apricot California Salad

Everyday Meals

READY IN: 15mins

INGREDIENTS

  • VINAIGRETTE
  • 1tablespoonextra virgin olive oil
  • 1tablespoonbalsamic vinegar
  • 1tablespoongranulated sugar
  • SALAD
  • 1⁄4 cupblanched slivered almond
  • 1⁄4 cupdried apricot, quartered
  • 1⁄4 cupdried cranberries
  • 3 1⁄2 cupsbaby spinach leaves, washed and drained

    • NUTRITION INFO

    Serving Size: 1 (120) g

    Servings Per Recipe:2

    Calories: 255

    Calories from Fat 149 g 58 %

    Total Fat 16.6 g 25 %

    Saturated Fat 1.7 g 8 %

    Cholesterol 0 mg 0 %

    Sodium 48.8 mg 2 %

    Total Carbohydrate24.6 g 8 %

    Dietary Fiber 4.7 g 18 %

    Sugars 17.7 g 70 %

    Protein 6 g 12 %

    DIRECTIONS

  • Mix vinegar, oil and sugar (always the same equal amount for these 3 ingredients). Place in the refrigerator.
  • Place washed spinach leaves in a large salad bowl; set aside.
  • In a small skillet, toast almonds over medium heat. Add it with spinach. Add apricots, cranberries and pour in dressing. Gently toss to coat and serve immediately.
  • Note: Add crumbled goat cheese for extra flavor.

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