EWWK: Cranberry Spinach Salad With Avocado


4 tablespoons cranberry juice
2 tablespoons dried cranberries
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Dijon mustard
4 tablespoons canola oil
Salt and pepper, to taste (1/4 teaspoon salt, 1/8 teaspoon pepper)
3 1/3 cups fresh spinach leaves
1 small head of frisée lettuce (if unable to find, can use more spinach)
1 ripe avocado, peeled, pitted and sliced
1 small red onion, thinly sliced


Place cranberry juice and dried cranberries in a small pot and bring to a boil. Remove from heat and allow to cool. Stir in vinegar and Dijon mustard. Gradually whisk in canola oil so the mixture becomes a dressing. Season with salt and pepper, to taste.

Rinse spinach and frisée; spin dry. Remove thick stems and cut larger leaves into bite-size pieces. Add avocado and onion slices. Gently toss salad ingredients with the dressing and serve.

Cook’s Note: If preparing in advance, sprinkle avocado slices with lemon juice to prevent discoloration. Mix the salad ingredients with the dressing just before serving to keep the leaves fresh and crisp.

Yield: 4 servings (serving size: 1 1/2 cups)
Nutrient Breakdown: Calories 230, Fat 18g (2.5g saturated fat), Cholesterol 0mg, Sodium 270mg, Carbohydrate 18g, Dietary Fiber 9g, Protein 3g
Diabetes Exchanges: 3 Vegetables, ½ Fruit, 3 Fats