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Strawberry-Orange Spinach Salad with Toasted Walnuts Recipe
Strawberry-Orange Spinach Salad with Toasted Walnuts Recipe photo by Taste of Home

Strawberry-Orange Spinach Salad with Toasted Walnuts Recipe

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Here’s a colorful salad packed full of flavor. Toasted walnuts add texture and crunch. —Mary Buford Shaw, Mt. Pleasant, South Carolina
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 8 servings

Ingredients

  • 3 bacon strips, chopped
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 5 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (6 ounces) fresh baby spinach
  • 2 medium navel oranges, peeled and chopped
  • 12 fresh strawberries, quartered
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 1 medium carrot, shredded
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

1 cup equals 142 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 168 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  2. In a small bowl, whisk the vinegar, honey, oil, mustard, pepper and salt. In a large bowl, combine the spinach, oranges, strawberries, cucumber, onion and carrot. Pour dressing over salad; toss to coat. Sprinkle with walnuts and bacon. Serve immediately. Yield: 8 servings.
Originally published as Strawberry Spinach Salad in Healthy Cooking April/May 2011, p16

Nutritional Facts

1 cup equals 142 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 168 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Strawberry-Orange Spinach Salad with Toasted Walnuts

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed May. 1, 2011

Love it!! Have taken it to many occasions and all have enjoyed it.

MY REVIEW
Reviewed Apr. 6, 2011

This was delicious! I used what I had on hand, so tangelos for oranges, honey mustard for Dijon, and pecans and almonds for walnuts. Also used only 1/4 tsp (white) pepper. The dressing was still delicious and my husband said he would like it again, even though I was afraid he'd think it was something to serve at only a women's luncheon! A keeper of a recipe.

MY REVIEW
Reviewed Mar. 24, 2011

I took this to a luncheon and the ladies loved it! The dressing is light and refreshing. Definitely a crowd pleaser!

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