This recipe is...
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)
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
- 10 g
- 15 g
- 3 g
- 3 g
- Saturated Fat
- 2 g
- 455 mg