Spinach Balsamic Garden Salad with Pecans

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Spinach Balsamic Garden Salad with Pecans calories by ingredient
Report Inappropriate Recipe

Submitted by:


A large vegetarian salad filled with delicious crunchy veggies. A large vegetarian salad filled with delicious crunchy veggies.
Number of Servings: 1


    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


Makes one large meal sized salad.

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.

Serve immediately

Number of Servings: 1

Recipe submitted by SparkPeople user ANDICOONS.

Rate This Recipe