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Summer Spinach Salad



Ingredients:
1   cup (250 mL) raspberries
7   cups (1.75 L) fresh baby spinach leaves
2   firm, ripe medium nectarines or peaches, sliced into thin wedges
1/3   cup (75 mL) toasted sliced almonds
3/4   cup (175 mL) raspberry vinaigrette
Directions:
  1. Rinse raspberries. Place in small colander of Salad and Berry Spinner; spin until dry and remove small colander.
  2. Rinse spinach; spin until dry in large colander of Salad and Berry Spinner. Place spinach into serving bowl. Add nectarine slices, raspberries and almonds; toss gently. Drizzle with vinaigrette.

Yield: 6 servings

Nutrients per serving: (1 cup/250 mL salad, 2 tbsp/30 mL dressing): Calories 230, Total Fat 19 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 2 g, Sodium 260 mg, Fiber 3 g