Spring Green Salad
Prep time:
15 min
Cook time:
N/A
Yield:
10 Servings
Serving Size:
1 Cup
Ingredients
6 ounces spinach (about 7 cups)
3 oranges
1 1⁄2 cups strawberries, halved
1 cup walnut pieces (toasted if desired)
DRESSING
1 teaspoon sugar
1⁄4 teaspoon paprika
2 tablespoons orange juice
1 tablespoon lemon juice
1 1⁄2 teaspoons vinegar
1 teaspoon finely chopped onion
2 tablespoons salad oil
Directions
Wash and dry spinach, tear into pieces, and chill.
To prepare orange: Cut off peel and membrane of outer part of the sections. Using a paring knife gently cut out sections from membrane edges. You end up with orange sections with no outer membrane.
To make dressing: Combine all ingredients in a jar and shake well or blend in a blender.
Right before serving, toss orange and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
Refrigerate leftovers within 2 hours.
Notes
Freeze extra lemon juice to use later.
Ingredients
6 ounces spinach (about 7 cups)
3 oranges
1 1⁄2 cups strawberries, halved
1 cup walnut pieces (toasted if desired)
DRESSING
1 teaspoon sugar
1⁄4 teaspoon paprika
2 tablespoons orange juice
1 tablespoon lemon juice
1 1⁄2 teaspoons vinegar
1 teaspoon finely chopped onion
2 tablespoons salad oil
Directions
Wash and dry spinach, tear into pieces, and chill.
To prepare orange: Cut off peel and membrane of outer part of the sections. Using a paring knife gently cut out sections from membrane edges. You end up with orange sections with no outer membrane.
To make dressing: Combine all ingredients in a jar and shake well or blend in a blender.
Right before serving, toss orange and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
Refrigerate leftovers within 2 hours.
Notes
Freeze extra lemon juice to use later.
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