Spinach and Beets Salad

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

16

  ounces

  spinach -- baby

1/2

  small

  red onion -- sliced thin

8

  ounces

 beets -- canned -- sliced

4

  ounces

  mandarin oranges -- sliced

1/4

  cup

  golden raisins

1/4

  cup

  walnuts

1/4

  cup

  dried cherries

1/4

  cup

  dried apples

1/2

  cup

  sherry

  Dressing

1/8

  cup

  sherry vinegar

1/2

  cup

  extra virgin olive oil

1/2

  teaspoon

  sugar

1/8

  teaspoon

  salt

Toast walnuts in dry skillet. Watch carefully as they will go from toasted to burn quickly.

Soak cherries and apples in sherry for 15 minutes. Drain.

Mix sugar and salt into vinegar until dissolved. Drizzle in olive oil and whisk in.

Mix spinach, beets, onion, oranges, raisins, cherries, and apples together. Add dressing to coat and pass remaining dressing on side.

Makes 6 servings.

Per Serving: 309 Calories; 21g Fat (63.1% calories from fat); 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 4 Fat; 0 Other Carbohydrates.

Return to Salads