Spinach Salad With Sherry-Orange-Currant Dressing
Per ServingSpinach Salad With Sherry-Orange-Currant Dressing |
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|---|---|---|
| Makes: 10 servings | ||
| Serving Size: about 1 cup | ||
| Calories | 80 | |
| Fat | 6 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 7 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 95 | mg |
| Potassium | 285 | mg |
| Protein | 1 | g |
| Phosphorus | 30 | mg |
| Choices: Carbohydrate 0.5, Fat 1 | ||
- Makes: 10 servings
- Serving Size: about 1 cup
- Preparation Time: 20 minutes
Ingredients
| 10 | oz. | fresh spinach leaves, stems trimmed |
| 1/2 | large | peeled red onion, thinly sliced |
| 1 | pint cherry tomatoes, halved | |
| Dressing | ||
| 3 | Tbsp. | sherry vinegar |
| 2 | Tbsp. | fresh orange juice |
| 1 | Tbsp. | finely minced shallot or onion |
| 1 | tsp. | Dijon mustard |
| 1 | tsp. | honey |
| 1/4 | cup | olive oil |
| 3 | Tbsp. | currants |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Arrange the spinach on a large flat platter or in a shallow bowl. Scatter the red onion and cherry tomatoes on top.
- In a small bowl, whisk together the vinegar, orange juice, shallot, mustard, and honey. Slowly add the olive oil in a thin stream, whisking to emulsify. Fold in the currants. Add the salt and black pepper, and combine.
- Drizzle the dressing over the salad and serve.
