Published on May 01, 2018

Spinach Salad with Lemon Dressing

Spinach Salad with Lemon Dressing


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



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

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