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Baby Spinach Salad with Raspberry Vinaigrette

Baby Spinach Salad with Raspberry Vinaigrette

Nutrition Facts
  • cal. (kcal) 70
Baby Spinach Salad with Raspberry Vinaigrette
  • Makes: 10 servings
  • Prep: 10 mins
  • Start to Finish: 10 mins
  • Carb Grams Per Serving: 6


  • 6 cups prewashed baby spinach
  • 1 small red bell pepper, thinly sliced
  • 1 nectarine, cut into 1-inch chunks
  • 3 tablespoons Raspberry Vinaigrette, (recipe follows)
  • Raspberry Vinaigrette
  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil


  1. Combine spinach, bell pepper and nectarine in a large bowl; toss with Raspberry Vinaigrette.
  2. Tip: MAKE AHEAD TIP: Prepare double the amount of salad, leaving it undressed, and pack some with a little dressing on the side for lunch.
  3. Raspberry Vinaigrette Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
  4. MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Nutrition Information

Servings Per Recipe: 10
PER SERVING: 70 cal., 5 g total fat 74 mg sodium, 6 g carb. (2 g fiber), 2 g pro.