4 cups baby spinach (4 ounces)
1/4 cup mint leaves
Juice of 1/2 lime
2 teaspoons balsamic vinegar
1 teaspoon chopped shallot
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 nectarine, thinly sliced
1/2 cup fresh blueberries, or 1/4 cup dried
1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss the mint with the spinach.
2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season the dressing to taste with pepper.
3. Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Fan one-quarter of the nectarine slices on 1 side of each plate. Sprinkle the blueberries over the spinach. Serve immediately.
Makes 4 servings
Per serving: 72 calories, 4g fat, 0g saturated fat, 1g protein, 10g carbohydrates, 2g fiber
The vitamin C in lime juice can help your body absorb the iron in spinach.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!