No-Measure Spinach Salad
8 ounce bottle honey-mustard salad dressing
16 ounce can jellied cranberry sauce
lemon or lime
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
- 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.)
- 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.
- 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