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Spinach Salad with Orange Vinaigrette

Source of Recipe

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Spinach Salad with Orange Vinaigrette

© American Heart Association
Diabetic Exchanges & WW Points
Serves 4; 2 cups salad and 2 tablespoons dressing per serving

6 ounces spinach
2 medium Italian plum (Roma) tomatoes, sliced crosswise
1 ounce (1/4 cup) crumbled soft goat cheese
1 tablespoon plus 1 teaspoon imitation bacon bits
2 tablespoons sliced almonds, dry-roasted

Dressing
2 teaspoons olive oil (extra virgin preferred)
2 medium green onions, thinly sliced
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon light brown sugar
1/8 teaspoon pepper

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

In a small 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

One (2 cups salad and 2 tablespoons dressing) serving equals: Calories 105; Total Fat 6.0 g (Saturated Fat 1.5 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 ++++ Dietary Exchanges: 1 vegetable, 1/2 other carbohydrate, 1 fat ++++ WWP: 2