Autumn Spinach Salad

8 Reviews
Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Greta Igl, Menomonee Falls, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2022

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

TEST KITCHEN APPROVED

Autumn Spinach Salad

8 Reviews Add your review
Yield:6 servings
Prep:10 min
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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
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Directions

  1. 1
    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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