Baby Spinach Salad with Raspberry Vinaigrette

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 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

Directions
  1. Cover and refrigerate the leftover dressing for up to 1 week.

  2. 4 servings, 1 1/2 cups each

  3. To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.

  4. To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.


Nutritional Facts

Servings
4
Per serving
Calories
72
Carbohydrates
6g
Fat
5g
Saturated Fat
0g
Monounsaturated Fat
3g
Protein
2g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
350mg
Sodium
74mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2

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