Spinach-Endive Salad with Vintner’s Dressing

Spinach is an excellent source of folate as well as one of the leading sources of vitamin K. Pairing it with endive and grapes gives it a sweet, sophisticated taste.

Prep time: 20 minutes


1 Tbsp rice wine or white wine vinegar
1 Tbsp olive oil
¼ tsp salt
1/8 tsp black pepper
1½  c small red seedless grapes
2 Belgian endives (12 oz) sliced crosswise
3 c baby spinach
¼ c crumbled Gorgonzola or blue cheese
3 Tbsp chopped smoked almonds


1. Using a blender or hand blender, process vinegar, oil, salt, pepper, and ¾ cup of the grapes until smooth.  Set aside for dressing.

2. Toss endive, spinach, and remaining ¾ cup grapes in salad bowl.  When ready to serve, toss with dressing and top with cheese and almonds.

Makes 4 (1/2-cup) servings

Per Serving: 200 cal, 7 g pro, 22 g carb, 10 g fat, 3 g sat fat, 5 mg chol, 10 g fiber, 340 mg sodium

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