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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (139g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar |
||
| Calories 124 | ||
| Calories from Fat 62 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 46mg | 1% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 10.7g | ||
| Protein 3.2g | 6% | |
Spinach and Orange Salad
By: PanNan
Apr 18, 2003
Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.
SERVES 6 -8
Ingredients
Salad
- 12 ounces baby spinach, cleaned and dried
- 1 (12 ounce) can mandarin oranges, drained
- 1/2 red onion, thinly sliced
- 1/3 cup walnut pieces, toasted
- salt and pepper
Dressing
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon frozen orange juice concentrate
- 1 tablespoon honey
Directions
1
Preheat oven to 350.2
Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.3
Slice red onion; cut slices in half and separate rings.4
Whisk dressing ingredients together in a small bowl.5
Combine spinach, oranges and red onion in a large bowl.6
Toss with dressing and season to taste with salt and ground pepper.7
Sprinkle with toasted walnuts and serve.
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- Course > Salads
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Fruit > Citrus > Oranges
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Chef #512667
On Mar 12, 2008
Concept is great but mandarain oranges were too mushy for salad even after draining. The dressing lacked flavor. I will use fresh segmented oranges and search for new dressing with more flavor.
From: Chef #294485
On Dec 30, 2006
I made this with fresh oranges and fresh juice as I find canned mandarins too sweet and don't like concentrate. Also added about half a teaspoon of grainy mustard to the dressing. Having served it to some friends a while back, today I was specially asked to take it to a BBQ, so not only is it delicious but also memorable!
From: Derf
On May 19, 2003
One of the better spinach and orange salad's we've tried. The walnuts really make it. I left the honey out (diabetic), it was delicious anyway. I made the whole recipe, there are only two of us!! We pigged out on half of it on Fri. night and on Sat. night I stir fried the other half, very quickly, just enough to heat through, it was wonderful. The only thing I changed was the orange juice, had no concentrate, so used fresh.Thanks for sharing.
From: Thellie
On Jan 25, 2004
Very good, lovely flavors. No walnuts so used pecans; no o.j. concentrate so used fresh. Also used fresh oranges instead of mandarin. Served for guests w/steak and twice baked potatoes.Thanks Pan Nan
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