Easy spinach salad with pecans
This healthy dish makes for a quick lunch or simple side. Slightly sweet pecans and tart cranberries give the salad tartness and crunch.
Servings: 4 people
Calories: 205kcal
Ingredients
- 1 celery rib sliced
- 1 carrot chopped
- ½ bell pepper yellow, red, or orange, chopped
- 3 cups baby spinach
- Heaping ¼ cup candied pecans store-bought or homemade
- 2 Tablespoons dried cranberries or raisins
- 1 batch balsamic vinaigrette dressing
Instructions
- Toss celery, carrots, bell pepper, spinach, pecans, and dried cranberries (or raisins) in a large bowl.
- Drizzle balsamic vinaigrette dressing to taste over salad to taste. Toss for even distribution of dressing. Or serve in individual bowls with balsamic vinaigrette on the side, so that guests can top their own just before eating.
Notes
Most likely, you'll have balsamic vinaigrette dressing left over. It will probably be about double what you need, but it's better to have more than you need than not enough. Save it for future salads.
If you'd prefer, you can use store-bought balsamic vinaigrette instead of homemade.
Nutrition
Calories: 205kcal | Carbohydrates: 14g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 63mg | Potassium: 214mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5125IU | Vitamin C: 26.2mg | Calcium: 32mg | Iron: 0.9mg
