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Cranberry Cucumber Salad

With a lot of low-calorie veggies, a slimmed-down dressing, and just a sprinkling of dried cranberries and olives, this colorful tossed salad recipe comes up a nutrition winner.

MAKES: 6 servings

SERVING SIZE: 1 cup

CARB GRAMS PER SERVING:

Rated :

by 1 person

3 cups mixed salad greens

1 cup fresh spinach

1 medium cucumber, seeded, and chopped

1 cup cherry tomatoes, halved

1/4 cup sliced pitted ripe olives

2 tablespoons dried cranberries

3 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons water

1 1/4 teaspoons salad and vegetable seasoning with coriander and annatto (1 packet)* or 1 1/4 teaspoons Homemade Spice Mix

Cracked black pepper (optional)

1. In a large bowl, combine salad greens, spinach, cucumber, tomatoes, olives, and cranberries. Set aside.

For dressing::

2. In a small screw-top jar, combine oil, lemon juice, the water, and seasoning; shake well. Pour over greens mixture; toss to coat. If desired, sprinkle with black pepper. Makes 6 (1-cup) servings.

Tip

*Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

Homemade Spice Mix

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground tumeric

1/8 teaspoon cayenne pepper

1. In a small bowl, combine paprika, coriander, cumin, garlic powder, turmeric, salt, and cayenne pepper. Store any leftover mix in an airtight container for up to 6 months.

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