** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash spinach, remove tough stems and discard; pat leaves dry; tear into pieces and place in salad bowl.
2. Add onion rings. (I use vidalia in season or purple or red salad onion).
3. Peel orange and remove sections with knife. Cut each section in half; add to spinach.
4. Squeeze juice from the remaining sections to make 1/4 cup.
5. Add oil, garlic, salt and pepper to the orange juice; stir well.
6. Pour over spinach mixture; toss to mix well. Cover and refrigerate several hours.
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Dietary Notes:
This recipe is low-fat with 2.5g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 87% of your daily recommended intake per serving. This recipe is high in Vitamin C with 82% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Fructose Malabsorption, Oranges, Onion allergies.