House Works: Spinach Salad

Are you tired of feeling rushed during your evening meal and maybe not getting something healthy and tasty? In this House Works, Chef Judy joins us in the kitchen at Art & Soul with a recipe for making a fresh spinach salad that's quick and easy.

Mango Spinach Arugula Salad
Judy Gilliard
Servings: 4

4 cups spinach leaves, baby
4 cups arugula leaves, baby
1/3 cup mango white balsamic vinegar
1/4 cup pecans, candied
1/2 cup feta cheese

Mix everything together, clean hands work best. You can add grilled shrimp, chicken or steak.

Per Serving (excluding unknown items): 106 Calories; 9g Fat (70.4% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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