Español

Print Recipe Color

Ingredients

SALAD
6 ounces fresh spinach (about 7 cups)
3 oranges (any type)
1 ½ cups halved strawberries
1 cup walnut pieces (toasted, if desired)
 
DRESSING
1 teaspoon sugar
¼ teaspoon paprika
2 Tablespoons orange juice 
1 Tablespoon lemon juice
1 ½ teaspoons vinegar (any type)
1 teaspoon finely chopped onion
2 Tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. Wash and dry spinach, tear into pieces and chill.
  3. 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. This will make orange sections with no outer membrane.
  4. In a small bowl or a jar with a tight fitting lid, add all dressing ingredients. Mix or shake well and set aside.
  5. Right before serving, toss orange sections and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Freeze extra orange and lemon juice to use later.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
10 cups
Prep time:
15 minutes
Photo of Spring Green Salad
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Spring Green Salad