Spinach Salad

Staff Writer
Spinach Salad

I made this spinach salad the other night to pair with my dinner. I wanted to make a light but delicious salad that was full of flavor and crunchy goodness.

When I was adding the final touches to my spinach salad I decided something was missing, I had a box of Olivia’s Croutons® and I immediately  realized they were the perfect topping for my masterpiece

I used the Olivia’s Croutons® garlic flavor, it made my salad crunchy and added the flair I was looking for. It was my fist time trying Olivia’s gluten free croutons and I wasn’t disappointed, it actually made my salad incredible and we all enjoyed my yummy salad.

For this recipe and other entertaining tips from Cindy's Table, click here.

6
Servings
392
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Cups fresh baby spinach (1 bag)
  • 2 apples, cored and sliced
  • 1 Cup Olivia’s Croutons® ( Garlic Flavor)
  • 1/4 Cup red onion, thinly sliced
  • 1/3 Cup crumbled goat or feta cheese
  • 1/2 Cup roasted cashews (or your favorite nuts)
  • 1/4 Cup dried cranberries
  • 1 Cup halved cherry or grape tomatoes

For the Dressing

  • 2 Teaspoons minced garlic
  • 1/2 Cup Italian extra-virgin Olive Oil
  • 1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
  • sea salt and freshly ground pepper
  • 1/4 Cup red wine vinegar

Directions

Directions

Place spinach in a large salad bowl. add remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire). Enjoy.

For the Dressing

Directions

Combine the salad ingredients in a large bowl. In a small bowl, add the ingredients for the red wine vinaigrette. Whisk together and pour over the salad 10 minutes before serving.

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
29g
44%
Sugar
12g
N/A
Saturated Fat
5g
26%
Cholesterol
7mg
2%
Protein
8g
17%
Carbs
30g
10%
Vitamin A
269µg
30%
Vitamin B12
0.1µg
2.3%
Vitamin B6
0.6mg
28.4%
Vitamin C
29mg
49%
Vitamin E
4mg
21%
Vitamin K
286µg
100%
Calcium
165mg
16%
Fiber
5g
19%
Folate (food)
113µg
N/A
Folate equivalent (total)
113µg
28%
Iron
4mg
20%
Magnesium
114mg
28%
Monounsaturated
18g
N/A
Niacin (B3)
1mg
6%
Phosphorus
222mg
32%
Polyunsaturated
4g
N/A
Potassium
670mg
19%
Riboflavin (B2)
0.2mg
13.4%
Sodium
546mg
23%
Thiamin (B1)
0.2mg
13.6%
Zinc
2mg
13%

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