| 9 | 22 | 492 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 7 min | 4 |
| 284 gm | Baby spinach (organic) |
| 1/2 cup | Cranberries, dried |
| 114 gm | Feta cheese (organic) |
| 1 cup | Pecans |
| 2 tbsp | Balsamic vinegar |
| 1 tbsp | Honey, raw |
| 1 tsp | Whole grain mustard (can use Dijon or brown mustard) |
| 1 dash | Black pepper (organic (freshly ground is best)) |
| 1/4 cup | Extra virgin olive oil |
1. Combine washed spinach with cranberries, feta cheese, and pecans.
2. Whisk together vinegar, honey, mustard, pepper, and olive oil, and toss with salad until evenly coated.
Pro tip: Roast nuts by baking in a single layer for 5 to 7 minutes in a 300oF (150oC) oven. Watch these as they can easily burn. When you begin to smell the nuts, check them.
| Fruit | 0.5 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.6 |
| Vegetables | 2.2 |
