Sunny Salad

spinach and orange salad

Serves: 4

Fruits and Vegetables: ¾ cup per serving

Ingredients

2 cups greens, such as spinach, romaine, or favorite mixed variety, torn

1 (11 oz) can mandarin oranges, drained or pieces of fresh orange, grapefruit, pear or apples, chopped

4 thin slices sweet red onion, cut into half rings

 

Dressing Ingredients

2 tablespoons vegetable or olive oil

2 tablespoons 100% orange juice

1 tablespoon apple cider vinegar

Directions

  1. Wash and prepare fresh fruits and vegetables.
  2. Place greens in a large bowl and top with oranges or other fruit and onion.
  3. Shake dressing ingredients in a jar or whisk in a small bowl.
  4. Pour dressing over salad and toss before serving.

Tips

  • Add 2 tablespoons toasted sesame seeds.
  • Add ½ cup chopped cooked chicken.
  • Add 2 tablespoons sliced almonds.

Nutrition Facts

Serving size: ¾ cup; Calories: 100; Carbohydrates: 9 g; Fiber 2 g; Fat: 7 g; Saturated fat: 1 g; Sodium: 5 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources