Spinach Salad with Orange Balsamic Dressing
What a wonderful beginning to any meal!

Servings: 4


• 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 Protein
3g Carbohydrate
1g Dietary Fiber
0mg Cholesterol
51mg Sodium
Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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