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Baby Spinach Salad with Raspberry Vinaigrette Recipe

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This recipe for Baby Spinach Salad with Raspberry Vinaigrette is from Katia Shapovalova's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
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.

 

 

 

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