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Spinach Salad with Curry Dressing

 Spinach Salad with Curry Dressing
This lively salad is packed with brain boosters! Straight from our Test Kitchen, the spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing.
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3 cups fresh baby spinach
  • 3/4 cup orange segments
  • 1/2 small onion, thinly sliced
  • 1/3 cup fresh blueberries
  • 2 tablespoons chopped pecans, toasted
  • DRESSING:
  • 1 tablespoon canola oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon curry powder
  • Dash salt

Directions

  • On two salad plates, arrange the spinach, orange segments, onion and
  • blueberries. Sprinkle with pecans. In a small bowl, whisk the
  • dressing ingredients. Drizzle over salads. Yield: 2 servings.
Nutritional Facts: 2-1/2 cups equals 210 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 175 mg sodium, 24 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 fruit.