Hy-Vee: Baby Spinach Salad with Raspberry Vinaigrette

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Baby Spinach Salad with Raspberry Vinaigrette
Serves 4 (1 1/2 cups each)
Active time: 15 minutes                  Total time: 15 minutes


Vinaigrette or Raspberry Vinaigrette:

  • 1/3 cup canola oil
  • 1/4 cup red wine vinegar or raspberry vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Salad:
  • 6 cups prewashed baby spinach
  • 1 small red bell pepper, thinly sliced
  • 1 ripe, but firm, nectarine, cut into 1-inch chunks
  • 3 tablespoons Vinaigrette or Raspberry Vinaigrette


  • To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine
  • To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette. *Cover and refrigerate the leftover dressing for up to 1 week.

Nutrition facts per serving: 72 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 74mg sodium, 6g carbohydrate, 2g fiber, 2g protein. Daily values: 98% vitamin A, 65% vitamin C.

Source: adapted from Eating Well, Inc.

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