Autumn Spinach Salad Recipes

AUTUMN SPINACH SALAD RECIPE

Autumn Spinach Salad Recipe image

Autumn Spinach Salad, an easy salad recipe with fresh spinach, pecans, red onion, blue cheese, and a quick vinaigrette sweetened with SPLENDA® No Calorie Sweetener.

Provided by Lisa Huff

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

12 ounces fresh baby spinach leaves (washed & dried (about 12 cups))
2 ripe pears (cored & thinly sliced)
1 1/2 cups pecan halves (toasted)
1 cup crumbled blue cheese
1 small red onion (peeled & thinly sliced)
1/2 cup cider vinegar
3 tablespoons SPLENDA® No Calorie Sweetener (granulated)
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Steps:

In a large serving bowl, toss together spinach, pear slices, pecan halves, blue cheese, and red onion sliced until well combined.
In a separate small mixing bowl, whisk together vinegar, SPLENDA®, mustard, salt, and pepper. Gradually whisk in olive oil until well combined.
Pour desired amount of dressing over salad, and toss to combine. Serve with any remaining dressing.

Nutrition Facts : Calories 476 kcal, Carbohydrate 14 g, Protein 7 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 13 mg, Sodium 372 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

AUTUMN SPINACH SALAD

Autumn Spinach Salad image

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

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