Spinach Salad with Sun-Dried Tomato Vinaigrette Recipe

Name: Spinach Salad with Sun-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 baguette, cut into 1-inch cubes (3 cups); 2 Tbs. oil from jarred sun-dried tomatoes; 2 Tbs. olive oil; 1/2 clove garlic, minced ( 1/2 tsp.); 1 Tbs. chopped sun-dried tomatoes; 1 Tbs. red wine vinegar; 1 Tbs. balsamic vinegar; 4 Tbs. olive oil; 1/2 tsp. agave nectar or honey; 5 oz. baby spinach (4 cups)

Servings: persons

1/2 baguette, cut into 1-inch cubes (3 cups)
2 Tbs. oil from jarred sun-dried tomatoes
2 Tbs. olive oil
1/2 clove garlic, minced ( 1/2 tsp.)
1 Tbs. chopped sun-dried tomatoes
1 Tbs. red wine vinegar
1 Tbs. balsamic vinegar
4 Tbs. olive oil
1/2 tsp. agave nectar or honey
5 oz. baby spinach (4 cups)

1
To make Croutons: Preheat oven to 350 F. Coat rimmed baking sheet with cooking spray.
2
Toss together bread cubes, oil from tomatoes, and olive oil until bread is well coated; place on prepared baking sheet in single layer.
3
Bake 15 to 18 minutes, or until croutons are crisp and golden-brown.
4
To make Salad: Blend garlic, sun-dried tomatoes, vinegars, oil, and agave nectar in food processor until mostly smooth.
5
Season with salt and pepper, if desired.
6
Toss spinach with vinaigrette in bowl.
7
Top with Croutons.

1359

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 baguette, cut into 1-inch cubes (3 cups), 2 Tbs. oil from jarred sun-dried tomatoes, 2 Tbs. olive oil, 1/2 clove garlic, minced ( 1/2 tsp.), and more.

Yes, Spinach Salad with Sun-Dried Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad with Sun-Dried Tomato Vinaigrette

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