| Level: | Easy |
| Total: | 18 min |
| Prep: | 15 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch fresh spinach
- 1 avocado, peeled, pitted and sliced
- 1/4 cup chopped red onion
- 1/2 cup raspberries
- 1/4 cup seeded and finely chopped jalapenos
- 1/4 cup balsamic vinegar
- 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)
Instructions
- Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 142 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 75 mg |
Reviews
Made as read. Just doesn’t work. Mixture was muddy looking and not appealing. Will try again using ingredients and raspberry salad dressing.
will i do be leave this was the best salad to date with raspberry vinegarette
How ever i did add some bibb lettuce. Very nice
How ever i did add some bibb lettuce. Very nice
it is good if you add mandarian oranges
This was really good! We like spicy food, and at 1/4 cup of jalepeno, it’s a little spicy. We added grilled shredded chicken which went nicely with the other flavors. Don’t skimp on the balsamic vinegar, it’s important to balance the heat of the peppers.