Spinach Salad with Orange Balsamic Dressing
What a wonderful beginning to any meal!
1- 6 ounce package Baby Spinach Leaves, rinsed and patted dry
3 Tablespoons fresh Orange Juice
1 teaspoon Balsamic Vinegar
1 teaspoon Dijon mustard
1 Tablespoon extra virgin olive oil
salt to taste
freshly cracked or coarsely ground black pepper corns
2 Tablespoons sweetened dried Cranberries
In a small bowl, whisk
together the orange juice, vinegar, mustard and olive oil, season with
salt and pepper to taste.
At serving time, drizzle
the dressing over the spinach leaves and toss lightly.
Divide the dressed
spinach leaves on four individual plates, sprinkle dried cranberries and
toasted pine nuts on top and serve.
Per Serving: 46 Calories
4g Fat (64.8% calories from fat)
1g Dietary Fiber
Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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