Spinach Salad With Raspberry Vinaigrette
This spinach salad with raspberry vinaigrette is very simple to make, light, fresh and delicious!
Servings: 2
Ingredients
For the raspberry vinaigrette dressing:
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp agave nectar or honey
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1 cup fresh raspberries
For the salad:
- 4 cups baby spinach (or mixed greens), washed
- 2 (6 oz each) grilled chicken breasts, grilled and sliced
- 1 avocado , sliced
- 1/2 cup fresh raspberries
- 2 tbsp pecans
- 4 tbsp crumbled feta cheese
Instructions
For the raspberry vinaigrette dressing:
- Add all ingredients to the jar of a blender and secure lid. Pulse a few times until smooth.
For the salad:
- Divide spinach between 2 bowls. Add chicken, raspberries and avocado. Top with pecans and feta cheese. Add dressing and serve.
Nutrition
Calories: 819kcal | Carbohydrates: 40g | Protein: 34g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 1168mg | Potassium: 1438mg | Fiber: 14g | Sugar: 20g | Vitamin A: 5950IU | Vitamin C: 51.8mg | Calcium: 274mg | Iron: 4mg