Baby Spinach Salad with Raspberry Vinaigrette

From EatingWell: June/July 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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-flavored greens, such as baby spinach, fruit and your family's favorite vegetables can convince most everyone to take a bite.

Baby Spinach Salad with Raspberry Vinaigrette Recipe

4 servings, 1 1/2 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

6 cups prewashed baby spinach
1 small red bell pepper, thinly sliced
1 nectarine, cut into 1-inch chunks
3 tablespoons Raspberry Vinaigrette, (recipe follows)

Preparation

Combine spinach, bell pepper and nectarine in a large bowl; toss with Raspberry Vinaigrette.

Tips & Notes

Make Ahead Tip: Prepare double the amount of salad, leaving it undressed, and pack some with a little dressing on the side for lunch.

Nutrition

Per serving: 70 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 2 g fiber; 74 mg sodium; 348 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (70% dv), Folate (24% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat