YIELD:                                                    Preparation time:

INGREDIENTS                                                        AMOUNT

Romaine Lettuce 1 head, finely chopped
Baby Spinach 1 Cup
Celery 1 stalk, chopped
Yellow Pepper 1 small, chopped
Red Pepper 1 small, chopped
Vidalia Onion* 1, Chopped
Granny Smith Apple** 1, peeled and diced
Dried Cranberries ¾ Cup
Cranberry Juice*** 1 cup, split
Canola Oil ½ cup
Honey 1 teaspoon
Seasoned Rice Vinegar ½ Cup
Dried Mustard ½ teaspoon
Cinnamon ½ teaspoon
GF Mayonnaise**** ½ cup
Toasted Poppy Seeds ½ cup

*Can use other sweet onions

**Can use other seasonal apples

***Be sure this is 100% fruit juice.  No added sugar please!

****GF=Gluten Free


  1. 1.    Soak dried cranberries in ½ cup of cranberry juice for 1 hour before adding to salad.
  2. 2.    While the cranberries are soaking.  Combine together baby spinach, celery, yellow pepper, red pepper, Vidalia onion, and Granny Smith apple with the romaine lettuce.
  3. 3.    When cranberries have finished soaking add to the salad.
  4. 4.    To make the dressing: Wisk canola oil, honey, seasoned rice vinegar, ½ cup of cranberry juice, dried mustard, cinnamon, GF mayonnaise, and toasted poppy seeds until fully combined.
  5. 5.    Toss the salad with the dressing.

[1] Developed following Memory Preservation Nutrition® program and Gluten Free cooking principles by Joanne Koenig Coste, MEd and adapted by Dr. Nancy Emerson Lombardo (additional spices).

© 2010 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC.  Direct correspondence to Nancy Emerson Lombardo, Ph.D.  nemerson@healthcareinsights.net 978-621-1926

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