With nectarines available nearly all year long, you can enjoy this salad almost anytime. I actually like it best in the winter, when the tartness of imported nectarines seems to make it even more refreshing. Tossing fresh mint with the spinach adds an unexpected flavor.
- 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
- 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.
- 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.
- 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, 4 g fat, 0 g saturated fat, 1 g protein, 10 g carbohydrates, 2 g fiber
- Food Fact: The vitamin C in lime juice can help your body absorb the iron in spinach.
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