Baby Spinach Salad with Raspberry Vinaigrette

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From: EatingWell Magazine June/July 2006

Spinach salad is a great way to increase your family's fruit and vegetable consumption—the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild Boston lettuce or a baby spinach salad, with fruit or your family's favorite vegetables, can convince most everyone to take a bite.

Ingredients 4 servings

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  • Vinaigrette
  • 1/3 cup canola oil
  • 1/4 cup raspberry vinegar or red-wine vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Salad
  • 6 cups prewashed baby spinach
  • 1 small red bell pepper, thinly sliced
  • 1 ripe, but firm, nectarine, cut into 1-inch chunks
  • 3 tablespoons Raspberry Vinaigrette

Preparation

  • Active

  • Ready In

  1. To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
  2. To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.
  • Make Ahead Tip: Cover and refrigerate the leftover dressing for up to 1 week.

Nutrition information

  • Serving size: 11/2 cups
  • Per serving: 72 calories; 5 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 98 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 4894 IU vitamin A; 39 mg vitamin C; 48 mg calcium; 1 mg iron; 74 mg sodium; 350 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

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