Spinach Berry Salad in CI Kitchen

Guest Chef, Anita Dukeman, is helping us cut the sugar from our diets

Do you realize just how much sugar is in the foods you eat everyday?  Guest chef, Anita Dukeman, is breaking it down for us today.

Sugar Shock--We expect to find lots of sugar listed on the nutrition label for cookies, cake and brownies mixes, but how about spaghetti sauce, ketchup, BBQ sauce, our favorite beverages and salad dressing. We can't avoid sugar but being aware of how much is in your food may help make better choices.


 

Spinach  Berry Salad

 
Ingredients
4 cups (16 ounces) spinach (or spinach/romaine lettuce), rinsed and torn into bite-size pieces 
½ cup dried cranberries 
½ cup sliced strawberries
¾ cup almonds, blanched and slivered, roasted (chopped pecans or walnuts can be used)
 
Dressing
2 Tablespoons toasted sesame seeds 
1 Tablespoon poppy seeds 
⅛-¼ cup white sugar 
¼ red onion, grated fine 
½ teaspoon dried mustard
¼ cup white wine vinegar 
¼ cup cider vinegar 
½ cup olive oil 
 
Directions
In a medium bowl, WHISK together the sesame seeds, poppy seeds, sugar, onion, dried mustard, white wine vinegar, cider vinegar, and olive oil. 
 
In a large bowl, COMBINE the spinach with the toasted nuts, dried cranberries and strawberries. 
 
Just before serving, ADD dressing to the salad, using just enough to coat the spinach. SERVE. 
 
To roast nuts:  SPREAD nuts onto a baking sheet, BAKE at 400 degrees for approximately 5 minutes, checking frequently so they don’t burn. 

 

 

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