No-Measure Spinach Salad

For this easy side salad, make the dressing ahead of time. Add apple slices to juice mixture and use to top baby spinach leaves.

  • Makes: 8 servings
  • Start to Finish: 30 mins
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No-Measure Spinach Salad
8 ounce bottle honey-mustard salad dressing
16 ounce can jellied cranberry sauce
lemon or lime
tablespoons water
apples, cored and very thinly sliced crosswise
6 ounce package baby spinach leaves or 4 bunches watercress (thick stems discarded), rinsed and dried
small beets or candy cane (chioggia) beets (about 12 oz.) trimmed, peeled, and thinly sliced
  1. For dressing, in a blender container or food processor bowl combine salad dressing and jellied cranberry sauce; cover and blend until smooth. Pour into a small serving bowl; set aside. (Dressing may be made ahead and stored in refrigerator until serving time.)
  2. Squeeze juice from lemon or lime into a medium bowl; add 2 tablespoons water. Add apple slices to juice mixture; turn slices to coat well. Set aside.
  3. In a large serving bowl arrange spinach or watercress and sliced beets. Drain the apples; add to bowl. Serve with dressing. Cover and refrigerate any remaining dressing up to 1 week; stir before using. Makes 8 servings.
Nutrition Facts (No-Measure Spinach Salad)
    Per serving:
  • 190 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 310 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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