Fresh Spinach, Orange and Red Onion Salad

  • Prep 15 min
  • Total 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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
350mg
10%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
11%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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