Recipe Summary

Prep time: 15 mins
Cook time: 5 mins
Yield: 4 servings

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rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Spinach Salad
This recipe serves:   
1/3 cup chopped pecans
3 cups fresh spinach, cleaned and torn into bite-size pieces
1 pint cherry or grape tomatoes
1/2 red onion, thinly sliced
2 tablespoons sherry vinegar
1/2 cup Roasted Shallot Vinaigrette (see recipe)

Cooking Instructions
1. Preheat the oven to 350F.

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. Divide the spinach into 4 plates. Arrange the cherry tomatoes and red onions on top and sprinkle with the pecans.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 4
Per Serving
Calories 176 Carbohydrate 10 g
Fat 15 g Fiber 3 g
Protein 3 g Saturated Fat 2 g
Sodium 455 mg


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