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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 512.0
  • Total Fat: 28.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 200.9 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 30.5 g

View full nutritional breakdown of Spinach salad with raspberry vinaigrette calories by ingredient
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Spinach salad with raspberry vinaigrette

Submitted by: ENGINEERMOM

Introduction

A tasty way to enjoy the season's fresh baby spinach!

Note: If you don't have time to marinate the chicken, just skip that step and make plain cooked chicken.
A tasty way to enjoy the season's fresh baby spinach!

Note: If you don't have time to marinate the chicken, just skip that step and make plain cooked chicken.

Number of Servings: 2

Ingredients

    ½ red onion, diced
    ½ red onion, thinly sliced
    ¼ c Smucker’s Low Sugar raspberry jam, divided
    ¼ c. plus 2 T red wine vinegar
    1 tsp dijon mustard
    ¼ c. water
    2.5 T olive oil, divided
    8 oz. chicken breast (about 1.5 breasts)
    4 c. baby spinach
    1/3 c. craisins
    ¼ c. chopped walnuts
    Pinch of salt, pepper to taste

Directions

Marinate chicken: In a small bowl, combine 2 T jam, ¼ c. red wine vinegar, ¼ c. water, and the diced red onion. Place the chicken in a glass pan or plastic bag, then pour the marinade over the top and seal. Let rest several hours in the fridge or overnight, turning once.

Dressing: Combine 2 T jam, 2 T red wine vinegar, and mustard in a small container. Shake to combine.

Remove chicken from fridge. Use a paper towel to coat the bottom of a cast iron skillet with about 1 tsp olive oil. Heat until oil is just about to smoke. Remove chicken from marinade and add to hot skillet. Cook until done through 5-7 minute per side. Remove to a cutting board and slice.

Divide the baby spinach onto two plates or bowls. Top with the thinly sliced onion, walnuts, craisins, and cooked, sliced chicken. Drizzle 1 T olive oil and half the dressing over each salad. Top with a sprinkle of salt and pepper to taste (sodium accounts for “Pinch of salt” total)


Number of Servings: 2

Recipe submitted by SparkPeople user ENGINEERMOM.






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