Ratings & Reviews
This recipe is...
rich in veggies
lower in carbs
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)
1. Preheat the oven to 350°F.
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
Number of Servings: 4
|Fat||15 g||Fiber||3 g|
|Protein||3 g||Saturated Fat||2 g|
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