Toasted walnuts and dried cranberries add crunch and color to this fabulous bistro-style Spinach Salad with Strawberries.
What You Need
Original recipe yields 7 servings
7 cups loosely packed baby spinach leaves
2 cups strawberries, halved
1/4 cup dried cranberries
1/2 cup coarsely chopped PLANTERS Walnuts, toasted
1/3 cup KRAFT Strawberry Balsamic Vinaigrette Dressing
Add To Shopping List
Let's Make It
Toss spinach with fruit and nuts in large bowl.
Add dressing just before serving; mix lightly.
Fresh spinach is an excellent source of vitamin A, which promotes healthy skin and vision, and folate, which promotes healthy cells. In addition, it is rich in vitamin C and provides potassium. Enjoy spinach steamed, stir-fried or in a delightfully crunchy salad.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
How to Store Nuts
Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.