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. |