nutritional information

Per 1-cup serving:

  • Calories: 168
  • Protein: 4 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Cholesterol: 62 mg
  • Sodium: 113 mg
  • Fiber: 3 g
  • Sugar: 3 g
Gluten-Free

Spinach Salad with Balsamic Vinaigrette

Serves 6

30 minutes or fewer

A slightly sweet balsamic vinaigrette stands in for the sugary dressings usually served with spinach salad. Whole-grain mustard is milder than Dijon and gives the vinaigrette a pleasant texture.
Balsamic Vinaigrette
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. whole-grain Dijon mustard
  • 3 Tbs. olive oil
  • ¼ tsp. salt, optional
Salad
  • 6 cups spinach leaves
  • ½ small red onion, thinly sliced
  • 2 medium tomatoes, cut into 1-inch pieces
  • 2 hard-boiled eggs, sliced
  • ½ cup toasted pecans

1. To make Balsamic Vinaigrette: Whisk together vinegar and mustard in bowl. Whisk in oil until sauce is emulsified and smooth. Season with salt, if using.

2. To make Salad: Toss together spinach, onion, tomatoes, and Balsamic Vinaigrette in large bowl. Garnish with eggs and pecans.

September 2012 p.48

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