Baby Spinach Salad with Maple Vinaigrette

Heart Smart
recipe grey bg (3)

Prep Time: 15 minutes

Cooking Time: no cooking

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 2 teaspoons finely diced shallots
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 6 ounces baby spinach, cleaned and trimmed
  • 1 cup raspberries
  • 1 medium apple, thinly sliced
  • 1/3 cup Gorgonzola cheese, crumbled
  • 1/4 cup red onion or shallots, thinly sliced

Instructions

In a jar with a tight fitting lid combine the olive oil, vinegar, maple syrup, water, diced shallots, mustard, tarragon and salt. Cover and shake to combine. In a large bowl, combine the spinach, raspberries and apple. Add the dressing and toss to coat. Sprinkle the cheese and red onion slices on top of the salad greens and serve immediately.


Yield: 8 (1 cup) servings

Nutritional Info

  • Calories = 72
  • Fat = 3 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 5 mg
  • Protein = 2 gm
  • Sodium = 165 mg
  • Carbohydrate = 9 gm
  • Fiber = 2 gm
  • Calcium = 59 mg
  • Calories from fat = 38%

FOOD EXCHANGES: 1 vegetable, 1 fat