Cranberry Mushroom Spinach Salad

April 25, 2016

This Cranberry Mushroom Spinach Salad with Lemon Basil Vinaigrette combines baby spinach leaves, dried cranberries, fresh mushrooms, chickpeas, and crumbled bacon, all tossed with a lemon basil dressing!

4 cups baby spinach
1 cup fresh, sliced raw mushrooms
1 cup chickpeas, drained, rinsed and patted dry
5 slices bacon, cooked, drained, and crumbled
1/4 cup dried cranberries
FOR THE LEMON BASIL VINAIGRETTE
1/4 cup fresh lemon juice (juice from about 1 lemon)
1/2 cup olive oil
1 tablespoon honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
Pinch of garlic powder

In a large bowl, combine the spinach, mushrooms, chickpeas, bacon, and cranberries. To make the dressing, in a medium bowl, combine the lemon juice, olive oil, honey, sea salt, pepper, basil, and garlic...
See the full directions on my site

Nutritions

Calories
703

Sodium
530mg
22% DV

Fat
48g
74% DV

Protein
16g
33% DV

Carbs
46g
15% DV

Fiber
11g
44% DV