3/4 cup chopped pecans or walnuts
1 pound fresh spinach (washed and spun dry)
1 cup dried cranberries
1/2 cup feta cheese
- In a large skillet over medium-high heat, toast the pecans being careful not to burn them.
- In a large salad bowl mix all ingredients. (Add pecans just before serving.)
- Either toss with raspberry vinaigrette or serve with your favorite dressing on the side.
Calories 226, Fat 19.0, Cholesterol 17mg, Sodium 299mg
Carbohydrates 10.6g, Fiber 5.5g, Sugars 3.0g, Protein 7.9g