SUMMER SPINACH SALAD
1 cup (250 mL) raspberries
7 cups (1.75 L) fresh baby spinach leaves
2 firm, ripe medium nectarines or peaches, sliced into thin wedges
1/3 cup (75 mL) toasted sliced almonds
3/4 cup (175 mL) raspberry vinaigrette
Rinse raspberries. Place in small colander of Salad & Berry Spinner; spin until dry and remove small colander.
Rinse spinach; spin until dry in large colander of Salad and Berry Spinner. Place spinach into serving bowl. Add nectarine slices, raspberries and almonds; toss gently. Drizzle with vinaigrette.
6 servings of 1 cup (250 mL) plus 2 tbsp (30 mL) dressing
Nutrients per serving:
Calories 230, Total Fat 19 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 2 g, Sodium 260 mg, Fiber 3 g