Alert

Updates


COVID-19:
Vaccine information, visitor restrictions, and additional resources | Medicaid: The program is changing and you must take steps to keep your UNC Health providers

Published on May 01, 2018

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

Register Today!

Visit our registration site to sign-up.

Register for Cooking Classes