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Baby Spinach Salad with Maple-Dill Vinaigrette

Prep Time: 15 Minute(s)
Yield: 8 servings


  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup Smucker's® Sugar Free Breakfast Syrup
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon dill weed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup Crisco® Pure Vegetable Oil
  • Crisco® Pure Canola Oil
  • 2 cups baby spinach, stems removed, rinsed and dried
  • 1 (10 oz.) bag chopped romaine lettuce (about 4 1/2 cups)
  • 2 cups sliced strawberries
  • 1/2 cup sliced green onion
  • 1 cup seasoned croutons


  1. WHISK together mustard, vinegar, syrup, garlic, dill weed, salt and pepper in small bowl until well combined. Gradually whisk in oil, stirring until thick.
  2. COMBINE salad ingredients in large bowl; toss well. To serve, drizzle salad with desired amount of vinaigrette; toss salad and serve.

Nutrition Facts

Serving Size (1/8 of recipe), Calories 310 (Calories from Fat 250), Total Fat 29g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 410mg, Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 6g), Protein 1g; Percent Daily Value*: Vitamin A 25%, Vitamin C 60%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

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