Spinach Salad with Sun-Dried Tomato Vinaigrette Recipe - Vegetarian Times

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.

  • 6Servings



  • 1/2 baguette, cut into 1-inch cubes (3 cups)
  • 2 Tbs. oil from jarred sun-dried tomatoes
  • 2 Tbs. olive oil


  • 1/2 clove garlic, minced (1/2 tsp.)
  • 1 Tbs. chopped sun-dried tomatoes
  • 1 Tbs. red wine vinegar
  • 1 Tbs. balsamic vinegar
  • 4 Tbs. olive oil
  • 1/2 tsp. agave nectar or honey
  • 5 oz. baby spinach (4 cups)


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
  • Carbohydrate Content: 19 g
  • Fat Content: 18 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 211 mg
  • Sugar Content: 0.5 g