Recipe: Spinach-Walnut Salad With Raspberry Vinaigrette

In this recipe, the sweetness of navel oranges complements the texture and slightly bitter taste of the spinach. Feel free to replace the oranges with pears, apples, berries or any other in-season fruit. You can also use unsweetened, dried fruit when fresh fruit isn’t available.

Ingredients

Raspberry vinaigrette

2 tablespoons white wine vinegar
1 tablespoon sugar-free raspberry jelly or jam
1 tablespoon extra-virgin olive oil
1/4 cup fresh or thawed frozen raspberries
2 teaspoons minced shallot
1/2 teaspoon Dijon mustard
Freshly ground pepper
1/4 teaspoon sugar substitute (optional)

Salad

6 ounces baby spinach
2 navel oranges, peeled and segmented
2 tablespoons chopped walnuts, toasted 4 – 5 minutes in oven (on a baking sheet)
1/4 cup crumbled reduced-fat feta cheese

Directions

1. In a small bowl, combine all ingredients for the vinaigrette. Whisk well to combine. The fresh raspberries will fall apart, and the jam will melt. Taste for seasoning; add sugar substitute if needed.
2. Place spinach in a salad bowl. Top with orange segments, walnuts and cheese. Toss with dressing, and serve immediately.

Note: Try other fruit, nut and cheese combinations, like dried cherries, pecans and a bit of blue cheese; or fresh strawberries, almonds and grated Parmesan cheese.

Nutrition information (per serving)

Makes 4 servings

Calories: 130 (48% calories from fat)
Total fat: 7 g
Saturated fat: 1 g
Protein: 4 g
Carbohydrate: 16 g
Dietary fiber: 4 g
Cholesterol: 5 mg
Sodium: 160 mg
Potassium: 164 mg

— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).