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
Total Time: 15 minutes
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
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
Cover and refrigerate the leftover dressing for up to 1 week.
4 servings, 1 1/2 cups each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 1 fat
- Carbohydrate Servings