| 9 | 22 | 499 |
| 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 (raw (can be roasted--recipe below)) |
| 2 tbsp | Balsamic vinegar |
| 1 tbsp | Honey, raw |
| 1 tsp | Whole grain mustard (can use Dijon or brown mustard) |
| 1/4 tsp | Black pepper (organic (freshly ground is best)) |
| 1/4 cup | Extra virgin olive oil |
Combine washed spinach with cranberries, feta cheese, and roasted pecans. Whisk together vinegar, honey, mustard, pepper, and olive oil, and toss with salad until evenly coated.
Roast nuts by baking in a single layer for 5 to 7 minutes in a 300-degree over. These can easily burn, so when you begin to smell the nuts, check them.
| Fruit | 0.5 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.6 |
| Vegetables | 2.2 |
