Festive Spinach Salad Recipe

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Baby spinach leaves get jazzed up with this simple, homemade salad dressing. Walnuts, bacon bits and pomegranate seeds make this attractive salad a regular on my holiday menus.—JoAnn Scannell, Dubuque, Iowa

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Festive Spinach Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

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Ingredients

3/4 cup fat-free French salad dressing
2 tablespoons orange juice
2 tablespoons honey
3/4 teaspoon paprika
6 cups fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
3/4 cup pomegranate seeds or dried cranberries
1/2 cup sliced fresh mushrooms
1/2 cup cubed avocado
3 slices red onion, separated into rings
1/4 cup crumbled cooked Wright® Brand Bacon

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1/4 cup chopped walnuts, toasted

Directions

In a jar with a tight-fitting lid, combine the salad dressing, orange juice, honey and paprika; shake well. Refrigerate for 1 hour or until chilled.
In a salad bowl, combine the remaining ingredients. Serve with dressing. Yield: 8 servings.

Nutritional Facts 1 cup salad with about 2 tablespoons dressing equals 134 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 359 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Festive Spinach Salad in Light & Tasty December/January 2008, p31