Spinach And Walnut Salad With Thyme Vinaigrette Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
51%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

1 (9-ounce) bag spinach or baby spinach leaves, washed and dried

1 1/2 tablespoons apple cider vinegar

1/2 to 1 teaspoon sugar

Salt and freshly ground black pepper

1 tablespoon fresh chopped thyme leaves

2 oranges, segmented

1/2 cup walnuts, toasted

1/4 cup extra-virgin olive oil

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