Holiday Spinach Salad Recipe

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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
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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
  • 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

Nutritional Facts

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


  1. In a large salad bowl, combine the spinach, lettuce, strawberries, oranges, peanuts and onions.
  2. In a small bowl, whisk the vinaigrette ingredients until blended. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Holiday Spinach Salad in Taste of Home Christmas Annual Annual 2009, p52

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