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 & 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 of 1 cup (250 mL) plus 2 tbsp (30 mL) dressing

Nutrients per serving:

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

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