Spinach Cranberry Salad
Excellent Served with Poultry or Ham

• 1 cup walnut pieces
• 8 ounces baby spinach leaves, rinsed and large stems removed
• 1/2 cup dried cranberries (crainsins)
• 4 ounces crumbled fat free Feta cheese
• 1 tablespoons olive oil
• 1/2 teaspoon grated lemon peel
• 1 tablespoon balsamic vinegar
• Salt and pepper

In a shallow baking pan, toast walnuts in a 350° oven for 8 to 10 minutes. Let cool.

In a large bowl, gently mix spinach, walnuts, cranberries, crumbled feta, olive oil, and vinegar. Season salad to taste with salt and pepper.

Per Serving: 114 Calories; 8g Fat (69.3% calories from fat); 1g Saturated Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 337mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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