Try this healthy lite spinach salad! Let's not forget all the great health benefits that spinach has to offer.

Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that's been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well. As a dark, leafy green, spinach possesses several important phytochemicals, including lutein, which helps prevent age-related macular degeneration. Spinach also contains lipoic acid, which helps antioxidant vitamins C and E regenerate. Because of its role in energy production, lipoic acid is being investigated for regulating blood sugar levels. Served raw, spinach is a good source of vitamin C, another powerful antioxidant.

Serves: 2 Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients:

1 package baby spinach (about 10 oz.)
Nonstick cooking spray ¼ cup red onion, sliced
1 clove garlic, minced
8 oz. raw shrimp, peeled and deveined
¼ cup dried cranberries
3 tablespoons balsamic vinegar
A pinch of salt Two pinches of pepper
2 packets of Splenda
¼ cup sliced almonds
¼ cup feta cheese
Directions:

Coat a medium saucepan with nonstick spray and place over medium-high heat.
Cook onion in the pan for 2 to 3 minutes; add garlic and cook for an additional 15-30 seconds.
Toss in shrimp and cook for 2 to 3 minutes or until shrimp are bright pink.
Add cranberries and vinegar, and deglaze the pan by lightly scraping up the brown bits from the bottom.
Stir in salt, pepper, and sweetener.
Place the spinach in a large bowl; pour the mixture over the leaves and toss to coat.
Add almonds and feta cheese and toss.
Transfer to individual plates or bowl to serve

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