Sweetened Spinach Salad

Spinach leaves bring something extra to a salad: iron. It’s easy to get part of your daily recommended allowance with this salad!

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. ground flaxseed
  • 1⁄2 Tbsp. agave nectar
  • 2 cups baby spinach, washed
  • 1⁄2 English cucumber, halved and sliced
  • 1 cup dried, unsweetened cranberries
  • 2 Tbsp. toasted, unsalted pine nuts


  • In a large mixing bowl, whisk together the vinegar, olive oil, flaxseed, and agave until well blended.
  • Toss the spinach leaves in the dressing, and split the salad between two salad bowls. Top the salads with the cucumbers, dried cranberries, and pine nuts.