Spinach Salad with Goat Cheese and Pine Nuts


  • ½ cup bottled fat-free raspberry vinaigrette
  • ¼ cup toasted pine nuts
  • 3 ounce goat cheese, crumbled
  • ½ orange or red bell pepper, sliced into rings
  • ¼ red onion, slivered
  • 1 (10-ounce) bag spinach leaves, washed and trimmed (about 8 cups loosely packed)

In a large bowl, toss together the spinach leaves, red onion and diced bell pepper. Scatter the cheese and toasted pine nuts on top. Dress with as much or as little vinaigrette as desired. Serves 4.

View full recipe at Spry Living


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