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Salad with Cranberries and Sunflower Seeds
Source: dLife

A sweet and tangy green salad drizzled with a raspberry vinaigrette.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 96.0
Total Carbs 13.7 g
Dietary Fiber 1.6 g
Sugars 11.1 g
Total Fat 5.1 g
Saturated Fat 0.7 g
Unsaturated Fat 0.4 g
Potassium 2.7 mg
Protein 1.4 g
Sodium 36.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 cup  salad greens
0 1/4 cup  dried cranberries
1/2 cup  shredded carrots
1/4 cup  fresh chopped green onion
1/4 cup  raspberry vinegar
1 tbsp  olive oil
1 tbsp  light honey
3 tbsp  sunflower seeds
1 each  cooking spray
  1. Lightly coat small skillet with cooking spray. Add sunflower seeds. Toast over medium 3-5 minutes until golden brown, stirring frequently to prevent burning. Set aside.
  2. In large salad bowl, place greens, cranberries, and carrots.
  3. In small bowl, whisk green onion, raspberry vinegar, olive oil, and honey.
  4. Just before serving, pour dressing over greens mixture and toss. Sprinkle with sunflower seeds. Serve immediately.

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