Baby Spinach Salad with Sherry Vinaigrette

6
Serves
78
Calories
17
Nutrients
16
Vitamins

Ingredients

2 tablespoons extra virgin olive oil
4 tablespoons sherry vinegar
2 tablespoons maple syrup
1 pound baby spinach , washed and stems removed

Cooking Instructions

1. Heat the olive oil in a small sauté pan over medium heat. Cook the shallots until they are translucent, about 5 minutes. Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper. Keep warm.

2. Toss the spinach with the warm dressing and serve immediately.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 6

Calories
78
Protein
2 g
Total Carbohydrate
8 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Sugar
4 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
36 %
Percent Calories from Fat
53 %

Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin D
0 IU
Folate
147 mcg
Vitamin E
1 IU
Pantothenic Acid
0 mg
Calcium
81 mg
Iron
2 mg
Phosphorus
37 mg
Potassium
435 mg
Sodium
179 mg
Zinc
1 mg