Spinach Salad with Roasted Shallot Dressing

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Spinach Salad with Roasted Shallot Dressing

Spinach Salad with Roasted Shallot Dressing
2 large shallots, peeled and halved
2 tbsp. olive oil, divided
2 tbsp. white balsamic vinegar
Salt and freshly ground pepper to taste
3 cups baby spinach
1/2 cup diced red bell peppers
1/4 cup pine nuts, toasted

Prep: 10 minutes, Cook: about 40 minutes, Serves: 2

Preheat oven to 350°F. Place shallots on a small baking sheet and drizzle with 1 tbsp. oil; bake for about 40 minutes or until soft and golden brown. Let cool slightly, then transfer shallots to a blender or small food processor. Puree with remaining oil and vinegar; season with salt and pepper. Just before serving, toss spinach, bell peppers and pine nuts with dressing.

Wine Suggestion
390 calories, 5 g protein, 33 g total fat (13 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 25 g sugar, 235 mg cholesterol, 35 mg sodium, 9.7 points


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