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Autumn Spinach Salad

Total Time

Prep/Total Time: 10 min.

Makes

6 servings

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin
Autumn Spinach Salad Recipe photo by Taste of Home

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

  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

Nutrition Facts

1 cup: 173 calories, 13g fat (1g saturated fat), 0 cholesterol, 127mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 1g protein.

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