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Autumn Spinach Salad

 Autumn Spinach 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, Wisconsin
6 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.
Nutritional 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.