- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 254.1
- Total Fat: 19.7 g
- Cholesterol: 0.0 mg
- Sodium: 300.1 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 6.5 g
- Protein: 6.9 g
Spinach Balsamic Garden Salad with PecansSubmitted by: ANDICOONS
IntroductionA large vegetarian salad filled with delicious crunchy veggies. A large vegetarian salad filled with delicious crunchy veggies.
5 cups Baby Spinach Raw/Fresh
1 small carrot sliced
1 medium celery stalk sliced
1/2 large fresh tomato cut into wedges
1/8cup pecans (about 6-8 halves crumbled/chopped)
2tsp parmasean cheese grated finely
1.5 tsp Extra Virgin Olive Oil to taste
1.5 tsp Balsamic Vinegar to taste
a sprinkle of salt
a sprinkle of pepper
Slice carrots, celery, and tomatoes.
Toast pecan peices at 350F Degrees for approx 3min
Fill 2qt bowl with clean baby spinach (i use prewashed),
make a well in the middle of the salad for best distribution. Top with sliced carrots, celery, toasted pecan peices, grated parmasean cheese, arrange tomato wedges around the sides.
Drizzel with a modest quantity of Olive Oil and Balsamic Vinegar I use 1.5 tsp of each. (i use the thick 25 year stuff it's really sweet and delicious). Sprinkle with Salt and Pepper to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDICOONS.