Print Options

 
 
 Print
Strawberry-Orange Spinach Salad with Toasted Walnuts Recipe

Strawberry-Orange Spinach Salad with Toasted Walnuts Recipe

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. YIELD: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

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.

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.