Raspberry Orange Spinach Salad with Toasted Almonds

Ingredients
  • 5 ounces baby spinach
  • 1/2 cup roasted sliced almonds
  • 1 cup fresh raspberries
  • 1 fresh orange, peeled and sectioned


Dressing

  • 1/3 cup canola oil
  • 1/4 cup raspberry vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
Directions
  1. Wash spinach and raspberries and drain well.
  2. Toast almonds by heating in a medium skillet. Stir frequently for 3 to 4 minutes until fragrant.
  3. Mix spinach, raspberries and orange sections. Sprinkle with almonds.
  4. To prepare dressing: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
  5. Divide into 7 - 1 ½ cup servings and serve with 2 tablespoons of dressing per serving.
Prep Time
0 min
Nutrition Facts
  • Servings per Recipe: 7 – 1 ½ Cup Servings
    • Calories: 162
    • Calories from Fat: 120
  • Total Fat: 13
  • Cholesterol: 0 mg
  • Sodium: 98 mg
  • Carbohydrate: 10 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.7 g
  • Exchange: 1 starch, 2.5 fat exchanges
  • Carbohydrate Units: 1