dish
Spinach Salad

4
Serves
176
Calories
15
Nutrients
13
Vitamins

Ingredients

1/3 cup chopped pecans
3 cups fresh spinach , cleaned and torn into bite-size pieces
1 pint cherry or grape tomatoes
2 tablespoons sherry vinegar
1/2 cup Roasted Shallot Vinaigrette (see recipe)

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Calories
176
Protein
3 g
Total Carbohydrate
10 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
2 g
Total Fat
15 g
Saturated Fat
2 g
Monounsaturated Fat
10 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
22 %
Percent Calories from Fat
72 %
Vitamin A
1892 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
3 mcg
Vitamin C
22 mg
Vitamin D
0 IU
Folate
58 mcg
Vitamin E
3 IU
Vitamin K
81 mcg
Pantothenic Acid
0 mg
Calcium
47 mg
Iron
2 mg
Phosphorus
92 mg
Potassium
392 mg
Sodium
455 mg
Zinc
1 mg