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Autumn Spinach Salad

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 1 medium pear, sliced
  • 1 celery rib, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans, toasted
  • VINAIGRETTE:
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • Dash hot pepper sauce

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
Nutrition Facts
1 cup: 173 calories, 13g fat (1g saturated fat), 0 cholesterol, 127mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 1g protein.

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