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Fresh Spinach, Orange and Red Onion Salad

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Fresh Spinach, Orange and Red Onion Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 4
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Orange provides a citrusy flavor to this colorful salad made using spinach and red onions – a perfect side dish ready in 20 minutes.
Updated Oct 14, 2010

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

Steps

  • 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

160 Calories, 4g Total Fat, 3g Protein, 27g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
110%
110%
Calcium
8%
8%
Iron
10%
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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