This Cranberry Pecan Salad is perfect to add to your menu!
As we move along into the new year, I’m sure most of us are going through a diet reset. We are all trying to get our bodies and eating habits back to normal because let’s face it, many of us have done nothing but eat sweets and treats for the last 2 months straight. Oh wait, just me? Surely I’m not alone on this! I’ve started counting my calories on EVERYTHING, so this salad is a perfect solution for me.
I’ve been trying to think of a few ways to get a healthy meal quickly, especially at lunch time. This Cranberry Pecan Salads is just the ticket! I made mine without pecans because of my allergies to them, but I think they are perfect for this salad. My whole family enjoyed them with the pecans added in!
I am trying to get back to my love for salads again, even preparing them ahead in a mason jar works well for me too. I’m trying to add a few in each week to be sure that I choose better-for-you foods for my lunch. It’s so hard to keep on track with eating when you are home at lunch time with a fridge full of food. I’m finding if I prep ahead my lunches then it’s easier to stay on track. Do you prep ahead meals? What types of lunches do you eat?
I love adding sunflower nuts to this one too, they are very tasty if you can’t have the pecans too; however, the pecans are certainly a tasty option.
Disclosure: I am a blog partner with Cooking Light; however, this is not a compensated post.
Cranberry Pecan Salad
- 1 Head of Green Leafy Lettuce
- 2 Cups Fresh Spinach Leaves
- 1/2 Cup Chopped Pecans
- 1/2 Cup Dried Cranberries
- 1/2 Cup Cherry Tomatoes Halved
- Shredded Bacon to your preference
- Mozzarella Cheese to your preference
- 3 Tbsp Sugar
- 3 Tbsp Light Mayo
- 2 Tbsp Fat-Free Milk
- 1 Tbsp Poppy Seeds
- 1 Tbsp White Wine Vinegar
- Combine all salad ingredients into a large bowl.
- Combine dressing ingredients in a small bowl, whisk well and serve topped over the salad.