Spring Green Salad
Leer en Español
Prep time:
15 minutes
Cook time:
none
Servings:
10 cups
Quick Tips
Freeze extra lemon juice to use later.
Spring Green Salad
Leer en EspañolIngredients:
- 6 ounces spinach (about 7 cups)
- 3 oranges
- 1 1/2 cups strawberries, halved
- 1 cup walnut pieces (toasted if desired)
- 1 teaspoon sugar
- 1/4 teaspoon paprika
- 2 tablespoons orange juice (juice from 1/4 orange)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vinegar
- 1 teaspoon finely chopped onion
- 2 tablespoons salad oil
Directions:
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. You end up with orange sections with no outer membrane.
3. To make dressing: Combine all ingredients in a jar and shake well or blend in a blender.
4. Right before serving, toss orange and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
Refrigerate leftovers within 2 hours.
Quick Tips
Freeze extra lemon juice to use later.
Prep time:
15 minutes
Cook time:
none
Servings:
10 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).