Citrus Spinach Salad Recipe

5 1 2
Citrus Spinach Salad Recipe
Citrus Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Citrus Spinach Salad Recipe

Read Reviews
5 1 2
Publisher Photo
Grapefruit and orange segments add zest to this delightful salad that's tossed with a pleasant honey-lime dressing. It's perfect for a springtime luncheon or shower. -Pauline Taylor, Spokane, Washington
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime peel
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 1/3 cup vegetable oil
  • 10 cups torn fresh spinach
  • 3 medium navel oranges, peeled and sectioned
  • 2 medium pink grapefruit, peeled and sectioned
  • 1 medium red onion, sliced and separated into rings

Directions

In a blender, combine the honey, lime juice, lime peel and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened.
In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately. Yield: 12 servings.
Originally published as Citrus Spinach Salad in Taste of Home February/March 2003, p37

Nutritional Facts

1 each: 109 calories, 6g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein.

  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime peel
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 1/3 cup vegetable oil
  • 10 cups torn fresh spinach
  • 3 medium navel oranges, peeled and sectioned
  • 2 medium pink grapefruit, peeled and sectioned
  • 1 medium red onion, sliced and separated into rings
  1. In a blender, combine the honey, lime juice, lime peel and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened.
  2. In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately. Yield: 12 servings.
Originally published as Citrus Spinach Salad in Taste of Home February/March 2003, p37

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lurky27 User ID: 1251896 90564
Reviewed Jan. 25, 2012

"Great with olive oil. Has a unique taste. Very delicious!

~ Theresa"

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