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Spinach Salad with Prosciutto, Pecans and Dried Cherries

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    Spinach Salad with Prosciutto, Pecans and Dried Cherries

    Spinach and dried cherries lend this salad a healthy dose of antioxidants, while extra-virgin olive oil and pecans provide a wealth of heart-healthy fats.

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    1/3 cup (80 mL) freshly squeezed orange juice
    2 Tbsp (30 mL) extra-virgin olive oil
    1 Tbsp (15 mL) balsamic vinegar
    Salt and pepper to taste
    6 oz (170 g) baby spinach, stemmed
    5 oz (150 g) prosciutto, sliced into strips
    1 cup (250 mL) pecans, chopped
    1 cup (250 mL) dried cherries

    In small bowl, combine orange juice, oil, balsamic vinegar, salt, and pepper; set aside.

    In large bowl, toss together spinach, prosciutto, pecans, and cherries. Divide salad among serving plates and drizzle with orange vinaigrette.

    Serves 4.

    Each serving contains: 461 calories; 15 g protein; 30 g total fat (4 g sat. fat, 0 g trans fat);
    36 g carbohydrates; 5 g fibre; 734 mg sodium

    source: "The Joy of (not) Cooking", alive #334, August 2010

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    Spinach Salad with Prosciutto, Pecans and Dried Cherries

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