Autumn Tossed Salad
For a company-special dish, whip up this simple homemade dressing the night before and toss with salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin6 ServingsPrep/Total Time: 10 min.
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
Directions
- In a large bowl, combine the first five ingredients. In a small bowl,
- whisk the vinaigrette ingredients. Pour over salad; toss to coat.
- Yield: 6 servings.
Nutrition Facts: 1 cup equals 173 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 127 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein.