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Spinach Salad with Roasted Pecans and Red Onion
PORK7Ingredients
20Minutes
170Calories
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Description
Toasted pecans add a nutty crunch to this simple salad.
Ingredients
US|METRIC
8 SERVINGS
- 20 oz. fresh spinach leaves (cleaned and torn)
- 1/2 red onion (peeled and thinly sliced)
- 1/2 cup pecan halves (coarsely chopped, toasted*)
- salt
- black pepper
- 1/3 cup olive oil
- 4 Tbsp. cider vinegar
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Directions
- In large shallow bowl, toss together spinach leaves, onion and pecans. Season salad with salt and pepper, toss; drizzle olive oil over and toss; add vinegar and toss again. Portion onto individual salad plates to serve.
- Serves 8.
- *Toast pecans in 350 degrees F. oven in a shallow pan, such as a cookie sheet, for 8-10 minutes, until lightly browned. Remove and let cool.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium460mg13% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A130% |
| Vitamin C35% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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