Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette
With nectarines available nearly all year long, you can enjoy this salad almost anytime. I actually like it best in the winter, when the tartness of imported nectarines seems to make it even more refreshing. Tossing fresh mint with the spinach adds an unexpected flavor.
4 cups baby spinach (4 ounces)
1/4 cup mint leaves
Juice of 1/2 lime
2 teaspoons balsamic vinegar
1 teaspoon chopped shallot
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 nectarine, thinly sliced
1/2 cup fresh blueberries, or 1/4 cup dried
-
Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss the mint with the spinach.
-
For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season the dressing to taste with pepper.
-
Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Fan one-quarter of the nectarine slices on 1 side of each plate. Sprinkle the blueberries over the spinach. Serve immediately.
Makes 4 servings
Per serving: 72 calories, 4 g fat, 0 g saturated fat, 1 g protein, 10 g carbohydrates, 2 g fiber
Food Fact
The vitamin C in lime juice can help your body absorb the iron in spinach.
Reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi. Copyright © 2005 Dana Jacobi. (May 2005; $21.95US/$31.95CAN; 1-57954-965-9) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com