Fresh Spinach, Orange and Red Onion Salad

Betty Crocker's Heart Healthy Cookbook shares a recipe! Side dish ready in less than 30 minutes! Enjoy this tangy spinach and orange salad.

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Prep Time 15 min
Total Time 20 min
Servings 8

Ingredients

8: cups torn washed fresh spinach leaves (from 10-ounce bag), stems removed

4: medium seedless oranges

: Orange juice

1/3: cup honey

3: tablespoons raspberry vinegar

2: tablespoons canola or soybean oil

1/2: teaspoon salt

1: medium red onion, cut into 1/4-inch-thick slices

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Directions

1 Arrange spinach on serving platter or individual serving plates.
2 Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
3 Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
4 Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
5 Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.

EXPERT TIPS

Expert Tips

“I am choosing salads for lunch as a way to keep my goal of better eating for my health and heart. Luckily, spinach has been one of my favorites since childhood, so I've found this recipe brings back some fond memories.” Kevin W.

This recipe is quite low in sodium. If you are salt-sensitive, have high blood pressure, or blood pressure runs in your family, it’s a good idea to keep your sodium low. Avoid foods high in salt, like chips and pickles, and reduce or leave out the salt in recipes.

Got questions? Our experts have the answers. Ask Betty now.