Lean Chef Spinach Salad Raspberry Vinaigrette

Fresh spinach has 3 times more vitamins and minerals than iceberg lettuce.

In this recipe, the dressing is made right in the salad bowl, allowing you to prep the salad ahead of time, very helpful when you're entertaining.  You can eliminate a bowl to wash by filling individual salad plates with spinach, and drizzling some dressing on each serving.  I make the dressing in a lidded container, such as a hot sauce or mustard bottle.  Just shake the bottle to mix the dressing, and drizzle over the greens.  Don't forget the nutty sunflower seeds for Vitamin E.

Prep:  10 minutes

1/4 cup plus 1 tablespoon raspberry vinegar

1 teaspoon dijon mustard

1 tablespoon sunflower oil

8 cups fresh spinach leaves, washed and dried

1/4 cup dry roasted sunflower seeds

In a large bowl, prepare the dressing by whisking together the vinegar, mustard and sunflower oil.

Place the greens and spinach leaves in the bowl.  Wait to toss the salad until just prior to serving.

Divide the salad between 6 plates, and top each with a heaping teaspoon of sunflower seeds.

Makes 6 servings, 1 + 1/3 cups each, with

66 Calories

2 g Protein

3 g Carbohydrates

1 g Fiber

6 g Fat

74% Calories from fat

1 g Saturated fat

0 mg Cholesterol

75 mg Sodium

Last revised: 16 March 2007

© 2002 Lean Chef ^TM