Baby Spinach Salad
Serve with crusty French bread.
12 ounces baby
spinach, rinsed and dried
1 - 12 ounce can mandarin oranges, drained
1 very small sweet red onion, thinly sliced
1/3 cup toasted walnuts, in small pieces
Salt and fresh ground pepper to taste
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon frozen orange juice concentrate
1 tablespoon honey
Preheat oven to 350
degrees F. Toast walnuts on a small baking sheet for 6 - 8 minutes, or
until lightly browned.
Slice red onion; cut slices in half and separate rings. Whisk dressing
ingredients together in a small bowl. Combine spinach, oranges and red
onion in a large bowl. Toss with dressing and season to taste with salt
and ground pepper. Sprinkle with toasted walnuts and serve.
Per Serving: 117 Calories; 6g Fat (45.5% calories from fat); 1g Saturated
Fat; 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 1 Fat; 0 Other Carbohydrates.
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