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.
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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
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.
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).
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