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Ingredients

• 2 cups fresh spinach
• 1/2 cup dried cranberries, sweetened
• 5-ounce can water chestnuts, drained
• 1 cup mandarin oranges
• 1 medium apple 1/4 cup crunchy chow mein noodles
• 1 teaspoon black pepper
• 1/4 cup vinaigrette salad dressing

Preparation

1. Drain water chestnuts and oranges; cut apple into wedges.
2. Place washed, drained spinach leaves into a 1-quart serving bowl. Sprinkle dried cranberries over top.
3. Add water chestnuts, chow mein noodles, apple wedges and mandarin oranges.
4. Sprinkle pepper over top. Cover and refrigerate to chill.
5. Toss lightly with 1/4-cup vinaigrette salad dressing and serve.

Helpful hints

• One-half cup raw spinach contains 156 mg potassium. One-half cup cooked spinach (measured after cooking) contains 419 mg potassium.
• You may substitute leaf lettuce, or use spinach and lettuce.
• For a variation, add salad dressing to salad and chill 3 to 4 hours before serving. Portion size is 3/4 cup (smaller because the spinach wilts after the vinaigrette dressing is added).
• This salad is delicious using Wishbone® Light Raspberry-Walnut Vinaigrette® salad dressing.