Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.

Laura Zapalowski
Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.

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  • Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.

Nutrition Facts

101 calories; calories from fat 54%; fat 6.1g; saturated fat 1.6g; mono fat 3g; poly fat 1.1g; protein 2.9g; carbohydrates 10.4g; fiber 2.3g; cholesterol 4mg; iron 1.3mg; sodium 187mg; calcium 54mg.
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