This recipe is...
2/3 cup fresh spinach, cleaned and torn into bite-size pieces
1/4 pint cherry or grape tomatoes
2 tablespoons red onion, thinly sliced
2 teaspoons sherry vinegar
2 tablespoons Roasted Shallot Vinaigrette (see recipe)
2. Spread the pecans on a baking sheet and toast in the oven until lightly browned, about 5 minutes.
3. Whisk the sherry vinegar into the Roasted Shallot Vinaigretteand set aside.
4. Place the spinach on the plate. Arrange the cherry tomatoes and red onions on top and sprinkle with the pecans.
Serving Size: about 1 cup
Number of Servings: 1
- 10 g
- 15 g
- 3 g
- 3 g
- Saturated Fat
- 2 g
- 455 mg