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Nutrition Facts
Serving Size 152 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 180
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 115 mg 5%
Total Carbohydrate 14 g 5%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 3 g
Vitamin A 50% Iron 10%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Raspberry Walnut Salad
Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Tbsp H-E-B More Fruit Raspberry Preserves
2 Tsp H-E-B Dijon Mustard
1 Tsp H-E-B Balsamic Vinegar of Modena
1 Tbsp H-E-B Red Wine Vinegar
1/3 cup(s) H-E-B Extra Virgin Olive Oil
1/2 cup(s) walnut halves & pieces, lightly toasted
2 Large Hass avocado, chopped
1/2 cup(s) roasted red peppers
8 Oz H-E-B Baby Spinach
4 green onions, chopped
1 cup(s) raspberries
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Instructions

1
Heat oven to 400°F.
2
For salad dressing, combine raspberry preserves, mustard, vinegars and olive oil in a small bowl and stir well to combine. Cover dressing with plastic wrap and set aside.
3
Place walnut pieces on a baking sheet and bake on center oven rack for 5 minutes or until walnuts are lightly toasted. Spread on a foil sheet to cool and set aside.
4
Layer chopped avocado, chopped roasted red pepper, spinach leaves, green onions, raspberries and toasted walnuts in a large salad bowl.
5
Cover bowl with plastic wrap and chill for 15 minutes or until ready to serve.
6
Before serving, gently toss salad and serve with dressing.

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