Spinach Salad with Cranberry Vinaigrette
This healthy spinach salad features double the cranberry goodness with the addition of Craisins® Dried Cranberries and cranberry juice in the vinaigrette.
Servings: 4 servings
Ingredients
For Cranberry Vinaigrette:
- ¼ cup Ocean Spray® Cranberry Juice Cocktail
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh ginger finely grated
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- ½ cup extra virgin olive oil
For Salad:
- 1 6-ounce bag baby spinach
- 1 15-ounce can chickpeas, drained
- 1 cup cooked quinoa or other whole grain
- ½ cup shredded carrots
- ½ red onion very thinly sliced
- ½ cup Craisins® Dried Cranberries
- ½ cup sliced almonds
- 1 large firm-ripe avocado thinly sliced
Instructions
- Prepare the vinaigrette by whisking together cranberry juice, vinegar, ginger, and Dijon mustard. Season well with salt and pepper. Whisk in olive oil. Transfer to a jar with tight-fitting lid and refrigerate until ready to use.
- Place spinach, chickpeas, quinoa, carrots, red onion, Craisins® Dried Cranberries, and almonds in a large bowl. Toss to combine. Divide between bowls and top with sliced avocado. Serve immediately.