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.