Spinach Salad with Roasted Pecans and Red Onion

Pork
Spinach Salad with Roasted Pecans and Red Onion
0
7
170
20

Description

Toasted pecans add a nutty crunch to this simple salad.

Ingredients

20 ounces fresh spinach leaves (cleaned and torn)
1/2 red onion (peeled and thinly sliced)
1/2 cup pecan halves (coarsely chopped, toasted*)
salt
black pepper
1/3 cup olive oil
4 tablespoons cider vinegar

Directions

1In large shallow bowl, toss together spinach leaves, onion and pecans. Season salad with salt and pepper, toss; drizzle olive oil over and toss; add vinegar and toss again. Portion onto individual salad plates to serve.
2Serves 8.
3*Toast pecans in 350 degrees F. oven in a shallow pan, such as a cookie sheet, for 8-10 minutes, until lightly browned. Remove and let cool.
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NutritionView more

170Calories
Sodium6%DV150mg
Fat25%DV16g
Protein6%DV3g
Carbs2%DV6g
Fiber12%DV3g

PER SERVING *

Calories170Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium150mg6%
Potassium460mg13%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber3g12%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.