A lemony vinaigrette, enriched with extravirgin olive oil, ties the flavors together.

Dana Jacobi
Recipe by Cooking Light March 2007

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Recipe Summary test

Yield:
4 servings (serving size: about 2 1/2 cups salad)
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Ingredients

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Directions

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  • Combine first 6 ingredients in a large bowl; stir well with a whisk. Add spinach and remaining ingredients; toss well.

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Nutrition Facts

140 calories; calories from fat 36%; fat 5.6g; saturated fat 1g; mono fat 3g; poly fat 1.2g; protein 16.2g; carbohydrates 7.4g; fiber 2.7g; cholesterol 24mg; iron 2.7mg; sodium 345mg; calcium 77mg.
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