Autumn Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6 servings
  • 4 cups raw spinach
  • 6 TB dried cranberries
  • 2 cups chopped and seeded apples
  • 6 TB chopped avocado
  • 6 TBchopped walnuts
  • ⅓ cup each water, apple cider or red wine vinegar
  • 3 TB extra virgin olive oil
  • 1 TB sugar or 2 packets Stevia sugar substitute
  • ⅛ tsp garlic powder
  • 1 TB Italian Seasoning
  • ⅛ tsp pepper
  • 1 tsp Thyme
  1. Place 6 salad bowls or plates on your preparation area. The salad will be layered on the salad plates or bowls. Divide the spinach among the 6 salad plate or bowls. Place spinach on the plates. Next add 1 TB of the chopped avocados on top of the spinach. Add the next layer of chopped apples to the plates. Sprinkle 1 TB of dried cranberries on each salad. Top the salad with 1 TB of chopped walnuts per salad.
  2. Place ingredients for salad dressing in a jar. Add the lid to the jar and shake the jar until well until all the ingredients are well blended. Add 2 Tb of salad dressing to each salad.
  3. If desired you may add all of the salad dressing ingredients in a salad bowl and toss the salad. Add dressing and toss the salad again until well combined.
The nutritional information of the recipe was calculated using Splenda as the sweetener in the recipe.If you use sugar, the nutrition content per serving would change as follows: 176 calories, 29 grams carbohydrates.The salad counts as 2 carbohydrate choices.
Nutrition Information
Serving size: ⅙ of recipe Calories: 166 Fat: 11 grams Saturated fat: 1 gram Trans fat: 0 grams Carbohydrates: 27 Sodium: 24 mg Fiber: 5 grams Protein: 1 gram Cholesterol: 0 mg
Recipe by Honeydews Kitchen at