Spinach Salad with Cranberry Vinaigrette - alive magazine

Ingredients

• 2 Tbsp (30 mL) cranberry sauce
• 1/4 cup (60 mL) red wine vinegar
• 1/2 cup (125 mL) extra-virgin olive oil
• 1 tsp (5 mL) lemon juice
• 2 tsp (10 mL) honey
• 1 bunch fresh spinach, torn
• 1/2 cup (125 mL) cucumber slices
• 1 cup (250 mL) cherry tomatoes
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) walnuts, chopped
• 1 Tbsp (15 mL) Parmesan cheese (optional)