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6 ounces fresh spinach (about 7 cups)
3 oranges (any type)
1 ½ cups halved strawberries
1 cup walnut pieces (toasted, if desired)
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


  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.


  • Freeze extra orange and lemon juice to use later.
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10 cups
Prep time:
15 minutes
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