nutritional information


  • Calories: 368
  • Protein: 8 g
  • Total Fat: 22 g
  • Saturated Fat: 4 g
  • Carbohydrates: 39 g
  • Cholesterol: 9 mg
  • Sodium: 242 mg
  • Fiber: 7 g
  • Sugar: 25 g

Spinach Salad with Oranges, Dried Cherries and Candied Pecans

Serves 6

30 minutes or fewer

30 minutes or fewer   Spinach wins the prize for healthy salad greens with a higher content of every nutrient (except water) than most lettuces.
  • ¼ cup packed light brown sugar
  • 1 cup pecan pieces
  • 4 navel oranges
  • 1 shallot, chopped (about 2 Tbs.)
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 1 9-oz. bag baby spinach
  • ½ cup dried cherries
  • ½ cup crumbled goat cheese
  1. Coat baking sheet with cooking spray. Bring brown sugar and 2 Tbs. water to a simmer over medium heat, and cook 2 minutes. Add pecans, and cook 8 minutes, stirring constantly—mixture will look sandy and dry. Spread nuts on prepared baking sheet to cool. 
  2. Cut and peel white pith from oranges. Cut between membranes to release orange segments into small bowl.
  3. Combine shallot with balsamic vinegar in bowl. Whisk in olive oil, and season with salt and pepper.
  4. Place orange segments, spinach and cherries in salad bowl, and toss with dressing. Break apart pecans, and add to salad. Sprinkle goat cheese on top, and serve.
January 2007

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