Add-a-recipe Cookbook Forum SPINACH & NECTARINE SALAD

Total time:  13 min.  Makes:  2 main-dish servings

RECIPE TIP:  If your're taking salad for lunch, toss the nectarines w/ dressing & pack separately from greens.

2 tbsp. orange marmalade

1 lg. shallot, thinly sliced

2 tbsp. white balsamic vinegar

2 tsp. olive oil

Salt & pepper

1/4 c. slivered almonds

1 pkg. (7 oz.) baby spinach

2 ripe nectarines, pitted & cut into wedges

1.  In microwave-safe sm. bowl or 1 c. liquid measuring c., combine marmalade & shallot.  Cover w/ vented plastic wrap & cook in microwave on High 1 min.  Stir in vinegar oil, 1/4 tsp. salt, & 1/4 tsp. ground black pepper.

2.  In a sm. skillet, cook almonds on med. 5 min., stirring til toasted.  Set aside to cool, about 2 min.

3.  To serve, toss spinach, nectarines, & marmalade mixture til combined.  Place on 2 dinner plates; scatter almonds on top.

Ea. serving:  about 285 cal.; 8 g. pro.; 37 g. carbs.; 14 g. total fat (1 g. sat.); 14 g. fiber; 0 mg. chol.; 420 mg. sodium.