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10 cups
Prep time:
15 minutes


6 ounces 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 (juice from 1/2 orange)
1 Tablespoon lemon juice
1 ½ teaspoons vinegar (any type)
1 teaspoon finely chopped onion
2 Tablespoons vegetable oil


  1. Wash and dry spinach, tear into pieces, and chill.
  2. 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.
  3. In a small bowl or a jar with a tight fitting lid, add all dressing ingredients. Mix or shake well and set aside.
  4. Right before serving, toss orange sections and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
  5. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.