Fresh Spinach, Orange and Red Onion Salad

Orange provides a citrusy flavor to this colorful salad made using spinach and red onions – a perfect side dish ready in 20 minutes.

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 4

Ingredients

2
medium seedless oranges
Orange juice
3
tablespoons honey
4
teaspoons raspberry vinegar
1
tablespoon olive oil
1/4
teaspoon salt
4
cups torn prewashed fresh spinach, stems removed
1/2
medium red onion, cut into 1/4-inch-thick slices
  • 1 With vegetable peeler, peel off four 2 1/2x2-inch strips of orange peel, being careful to remove only orange portion. Cut strips lengthwise into thin slivers.
  • 2 With sharp knife, cut remaining peel and white pith from oranges. 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. Add honey, vinegar, oil and salt; beat well with wire whisk.
  • 3 Place onion slices in single layer on cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat for 4 to 5 minutes or just until edges begin to darken.
  • 4 Arrange spinach on serving platter or line individual salad plates with spinach leaves. Arrange orange segments on top of spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture. Garnish with slivers of orange peel.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    3g
    3%
      Sugars
    23g
    23%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    110%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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