Cranberry Spinach Salad with Poppy Seed Dressing

Posted on 08. Sep, 2009 by Ellen in Canola Recipes

1 (10 oz) bag baby spinach leaves 1 (284 g) bag
1 cup dried cranberries 250 mL
2/3 cup toasted shaved almonds 150 mL
4 green onions, diced 4
1/3 cup crumbled feta cheese 75 mL
2/3 cup canola oil 150 mL
2 Tbsp balsamic vinegar with raspberry juice vinegar 30 mL
1 Tbsp poppy seeds 15 mL
2 tsp sugar 10 mL
salt and pepper, to taste

Combine first five ingredients in large salad bowl. In separate small bowl, combine canola oil, balsamic vinegar, poppy seeds, sugar, salt and pepper. Mix well. Pour dressing over top of salad ingredients and toss lightly. Serve immediately.

Serves 6

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

Tags: almonds, canola, cranberries, feta, poppy seeds, recipes, spinach, Super Foods