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Recipe Summary

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

This recipe is...

  • rich in veggies
  • lower in carbs
 
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Spinach Salad

This recipe serves: 
Ingredients
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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