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.
Ingredients
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3 cups mixed salad greens
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1 cup fresh spinach
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1 medium cucumber, seeded, and chopped
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1 cup cherry tomatoes, halved
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1/4 cup sliced pitted ripe olives
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2 tablespoons dried cranberries
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3 tablespoons olive oil
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2 tablespoons lemon juice
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2 tablespoons water
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1-1/4 teaspoons salad and vegetable seasoning with coriander and annatto (1 packet)* or 1 1/4 teaspoons Homemade Spice Mix
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Cracked black pepper (optional)
Directions
1.
In a large bowl, combine salad greens, spinach, cucumber, tomatoes, olives, and cranberries. Set aside.
2.
For dressing: 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.
Homemade Spice Mix
In a small bowl, combine 1/2 teaspoon paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon ground turmeric, 1/8 teaspoon salt, and 1/8 teaspoon cayenne pepper. Store any leftover mix in an airtight container for up to 6 months.
Test Kitchen Tip
Look for this seasoning blend at a market that specializes in Hispanic foods.
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Cucumber & Black-Eyed Pea Salad
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