Skip to main content

Spring Green Salad

A colorful and tasty salad with crisp spinach, tangy citrus, sweet strawberries and crunchy walnuts.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card
Kid friendly
Bowls of spinach salad topped with strawberries and orange slices.
Prep time: 15 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

SALAD
6 ounces fresh spinach (about 7 cups)
3 oranges (any type)
1 ½ cups halved strawberries
1 cup walnut pieces (toasted, if desired)
 
DRESSING
1 teaspoon sugar
¼ teaspoon paprika
2 Tablespoons orange juice 
1 Tablespoon lemon juice
1 ½ teaspoons vinegar (any type)
1 teaspoon finely chopped onion
2 Tablespoons vegetable oil

Directions

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

Notes

  • Freeze extra orange and lemon juice to use later.

Comments

I love this salad and the dressing is really great!  I actually make extra dressing and keep it in a mason jar in the fridge to use on all my salads.  I just love putting fruit with spinach.  Its a great combo!

I love this salad! I left out the sugar and it was plenty sweet with the orange juice. I also used slivered almonds because that was what I had on hand. It's very refreshing and a nice change from the standard green vegetable salad.

REALLY enjoyed this salad and super easy/quick!  Made it with Peanutty Stew for dinner and it was a great success.  To be honest I didn't measure out the salad ingredients but simply put the ingredients into a salad bowl in an amount I knew would be big enough to feed the family.  Then did of course measure out the salad dressing ingredients -- great dressing!  Will make again even for other salad fixings.  Strawberries and oranges were on sale this week so this was an extra special recipe.  Oh, and for the OJ in the dressing I just squeezed a half an orange leftover from making the salad and got the juice I needed.

You might also like...

Recipes A to Z (without photos)

Harissa Roasted Butternut Squash
Wooden bowl of seasoned butternut squash, pumpkin seeds and fresh herbs.

Harissa Roasted Butternut Squash

Delicious roasted squash, drizzled with agave and lemon and topped with nuts and seeds.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Winter Fruit Crisp
Plate of baked sliced apples with a sweet granola topping.

Winter Fruit Crisp

Quick and easy treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Blueberry Crisp
A dish of baked blueberries with a golden oat topping.

Blueberry Crisp

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and tasty side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.