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Holiday Spinach Salad Recipe

We don't care for cooked spinach. But we can't get enough of fresh spinach in salads, especially when paired with strawberries, oranges, peanuts! A citrus dressing provides fresh flavor.—Jake Haen, Ocala, Florida

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Holiday Spinach Salad Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

1 package (6 ounces) fresh baby spinach
4 cups torn red leaf lettuce
1 cup sliced fresh strawberries
1 can (11 ounces) mandarin oranges, drained
1/4 cup honey-roasted peanuts
1/4 cup sliced green onions
CITRUS VINAIGRETTE:
1/4 cup canola oil
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon grated orange peel
1/4 teaspoon salt

Directions

In a large salad bowl, combine the spinach, lettuce, strawberries, oranges, peanuts and onions.
In a small bowl, whisk the vinaigrette ingredients until blended. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 134 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 116 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Holiday Spinach Salad in Taste of Home Christmas Annual Annual 2009, p52

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.