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+ servings

Spinach Salad with Macerated Blueberries and Nectarines

Portable salad bursting with fruity goodness
Author: Adapted from VB6 by Mark Bittman
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients 

  • 2 tablespoons balsamic vinegar, I used blackberry ginger
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, cut in half lengthwise and then thinly sliced
  • 1 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 3/4 pound fresh blueberries
  • 3/4 pound fresh nectarines, pitted and cut into 1/2-inch chunks
  • 10 cups baby spinach
  • 1 cup slivered almonds

Instructions

  • In a large bowl, whisk together vinegar, oil, shallot, salt and pepper. Add blueberries and nectarines plus any juice that accumulated while you were chopping the nectarines. Toss to coat and let sit for at least 10 minutes.
  • Add spinach and almonds and toss until leaves are evenly coated with dressing. Serve immediately.

Notes

If you want to reduce the amount of Fat in this salad, use fewer almonds. If you want to cut back on the amount of Sodium, use less of the added salt.

Nutrition Info Per Serving

Nutrition Facts
Spinach Salad with Macerated Blueberries and Nectarines
Serving Size
 
0 g
Amount per Serving
Calories
223
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
10
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
360
mg
15
%
Potassium
 
0
mg
0
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
20
%
Sugar
 
12
g
13
%
Protein
 
6
g
12
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
15
g
* Percent Daily Values are based on a 2000 calorie diet.