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| Recipe: Spinach Salad with Nectarines & Raspberries |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 1 Tbs. olive oil
- 1/4 cup raspberry vinegar
- 1-1/2 tsp. lemon juice
- 1/2 cup orange juice
- salt and pepper, to taste
- 4 cup fresh spinach\raw, washed, with stems removed
- 5 ripe nectarine, pitted and sliced
- red onion\raw, sliced
- 2 cup raspberries
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| Cooking Directions: |
In a small bowl, whisk first 5 ingredients together for the dressing. Divide the spinach among salad plates, and lay nectarine slices, red onion slices, and raspberries on top. Drizzle dressing over salads, and serve.
Source: 5 A Day |
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| Per Serving:
calories 238, fat 7.7g, calories from fat 29%, protein 9.9g, cholesterol 0.0mg, dietary fiber 15.2g
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| Nutrients |
Exchanges |
| Calories |
238 |
Milk Exchanges |
0.0 |
| Protein |
9.9g |
Vegetable Exchanges |
2.6 |
| Carbohydrates |
45.8g |
Fruit Exchanges |
2.4 |
| Dietary Fiber |
15.2g |
Bread Exchanges |
0.0 |
| Sugar |
33.2g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
7.7g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
3.2g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
3.3g |
Fat Exchanges |
0.7 |
| Poly-unsaturated Fat |
1.2g |
| % Calories from Fat |
29% |
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| Cholesterol |
0.0mg |
| Sodium |
233.9mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
303.7mg |
| Thiamin (B1) |
3.1mg |
Copper |
4.2mg |
| Riboflavin (B2) |
1.9mg |
Iron |
6.3mg |
| Niacin (B3) |
4.0mg |
Magnesium |
188.5mg |
| Vitamin B6 |
1.4mg |
Manganese |
1.6mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
147.6mg |
| Vitamin C |
111.3mg |
Potassium |
1000.0mg |
| Vitamin E |
3.8IU |
Selenium |
2.3mcg |
| Folate |
241.7mcg |
Sodium |
233.9mg |
| Pantothenic Acid |
0.8mg |
Zinc |
2.3mg |
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