Spinach Salad with Lemon Dressing
Spinach Salad with Lemon Dressing
Ingredients:
½ can (14-5 oz.) chickpeas, drained & rinsed
1/2 cup frozen edamame, defrosted
2/3 cup dried cranberries
1/3 cup pepitas (dried pumpkin seeds)
1 cup shredded carrots (about 2 large if using fresh)
10 cups baby spinach
Dressing:
1/3 cup fresh lemon juice
½ tsp dry mustard
1 tsp sugar or honey
1/2 cup extra virgin olive oil
½ tsp coarse salt & freshly ground pepper
Wisk the lemon juice, mustard, honey, and oil together; add coarse salt and pepper to taste.
Or use Newman’s Light Balsamic Salad Dressing
Makes 10 servings:
Nutrition: 154 cals, 2.6 gms protein, 12 gms fat, 1.8 gms saturated fat, 63 mg sodium w/o salt in dressing, 177 mg sodium with salt in dressing; 7 gms sugar
