Skip to main content

Spinach Salad with Sun-Dried Tomato Vinaigrette

Who can resist a salad topped with toasty, crunchy croutons? In this simple spinach salad, homemade croutons are brushed with sun-dried tomato oil to complement the flavors in the vinaigrette.

Ingredients: 

Ingredient Set Name: 

Croutons

Ingredients: 

Ingredient Line: 
½ baguette, cut into 1-inch cubes (3 cups)
Ingredient Line: 
2 Tbs. oil from jarred sun-dried tomatoes
Ingredient Line: 
2 Tbs. olive oil

Ingredient Set Name: 

Salad

Ingredients: 

Ingredient Line: 
½ clove garlic, minced (½ tsp.)
Ingredient Line: 
1 Tbs. chopped sun-dried tomatoes
Ingredient Line: 
1 Tbs. red wine vinegar
Ingredient Line: 
1 Tbs. balsamic vinegar
Ingredient Line: 
4 Tbs. olive oil
Ingredient Line: 
½ tsp. agave nectar or honey
Ingredient Line: 
5 oz. baby spinach (4 cups)

Instructions: 

1. To make Croutons: Preheat oven to 350˚F. Coat rimmed baking sheet with cooking spray. Toss together bread cubes, oil from tomatoes, and olive oil until bread is well coated; place on prepared baking sheet in single layer. Bake 15 to 18 minutes, or until croutons are crisp and golden-brown.

2. To make Salad: Blend garlic, sun-dried tomatoes, vinegars, oil, and agave nectar in food processor until mostly smooth. Season with salt and pepper, if desired.

3. Toss spinach with vinaigrette in bowl. Top with Croutons.

Nutrition Information: 

Calories: 
249
Protein: 
4 g
Total Fat: 
18 g
Saturated Fat: 
3 g
Carbohydrates: 
19 g
Cholesterol: 
0 mg
Sodium: 
211 mg
Fiber: 
2 g
Sugar: 
<1 g
Yield: 
Serves 6

Comments on this Recipe

Very good, made this salad for a potluck...it was gone by the time dessert was served...I made it again the next day for my family, it was that good. The sun-dried tomatoes give the dressing a nice flavor and the homemade croutons were a great topping.

Yum

Yummy!

Showing more than a 1 cup serving! Ouch - high cal for such a small serving...