Baby Spinach Salad with Raspberry Vinaigrette

From EatingWell: June/July 2006, EatingWell for a Healthy Heart Cookbook (2008), May/June 2012

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.

Baby Spinach Salad with Raspberry Vinaigrette Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the leftover dressing for up to 1 week.

Nutrition

Per serving: 72 calories; 5 g fat ( 0 g sat , 3 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 74 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin A (98% daily value), Vitamin C (65% dv), Folate (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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