, cleaned and torn into bite-size pieces
cherry or grape
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin