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HEART Insight:
doi: 10.1097/

Spinach Salad with Warm Orange Vinaigrette

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This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Available on, while supplies last.

Serves 4; 2 cups salad and 2 tablespoons dressing per serving

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6 ounces spinach

2 medium Italian plum (Roma) tomatoes, sliced crosswise

1 ounce (¼ cup) crumbled soft goat cheese

1 tablespoon plus 1 teaspoon imitation bacon bits

2 tablespoons sliced almonds, dry-roasted

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2 teaspoons olive oil (extra virgin preferred)

2 medium green onions, thinly sliced

¼ cup fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon light brown sugar

⅛ teaspoon pepper

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In a large serving bowl, make one layer each, in order, of the spinach, tomatoes, goat cheese, bacon bits, and almonds.

In the same skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 1 to 2 minutes, or until almost soft, stirring occasionally. Stir in the remaining dressing ingredients. Simmer for 1 to 2 minutes, or until the brown sugar is dissolved and the mixture is heated through, stirring occasionally. Pour over the salad.

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Nutrients per Serving

Calories 105

Total Fat 6.0 g

Saturated Fat 1.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.0 g

Cholesterol 3 mg

Sodium 92 mg

Carbohydrates 10 g

Fiber 2 g

Sugars 6 g

Protein 4 g

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Dietary Exchanges

1 vegetable, ½ other carbohydrate, 1 fat

© 2013 American Heart Association, Inc.