Shannon Center Weekly Nutrition Tip

Cranberry Spinach Salad

  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

3. In a large bowl, combine the spinach with the toasted almonds and cranberries



Kelly’s Healthy Apple Crisp!

Spray a glass baking dish with Pam and spread a couple of thinly sliced apples in it.  Sprinkle with cinnamon and brown sugar (Splenda Brown Sugar), and add a handful of oats and crushed walnuts over the apples.

Bake for about 30 minutes. Add a spoonful of light Cool Whip at the end. Yum!


Kelly Devine Rickert, MS, RD, CSSD,LDN, CPT

Shannon Center Nutrition Consultant

Devine Nutrition

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