Festive Spinach Salad Recipe

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Baby spinach leaves get jazzed up with this simple, homemade salad dressing. Walnuts, bacon bits and pomegranate seeds make this attractive salad a regular on my holiday menus.—JoAnn Scannell, Dubuque, Iowa
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 3/4 cup fat-free French salad dressing
  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 3/4 teaspoon paprika
  • 6 cups fresh baby spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 3/4 cup pomegranate seeds or dried cranberries
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cubed avocado
  • 3 slices red onion, separated into rings
  • 1/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 1/4 cup chopped walnuts, toasted

Nutritional Facts

1 each: 134 calories, 4g fat (1g saturated fat), 3mg cholesterol, 359mg sodium, 22g carbohydrate (14g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. In a jar with a tight-fitting lid, combine the salad dressing, orange juice, honey and paprika; shake well. Refrigerate for 1 hour or until chilled.
  2. In a salad bowl, combine the remaining ingredients. Serve with dressing. Yield: 8 servings.
Originally published as Festive Spinach Salad in Light & Tasty December/January 2008, p31

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