Spinach Salad with Honey Dressing Recipe

5 1 1
Spinach Salad with Honey Dressing Recipe
Spinach Salad with Honey Dressing Recipe photo by Taste of Home
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Spinach Salad with Honey Dressing Recipe

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5 1 1
Publisher Photo
This recipe is one of my favorite ways to use oranges - they pair nicely with the spinach and other vegetables. It's very easy to make and quite refreshing on a hot summer day. I've taken it many times to salad suppers at church, and each time I receive many compliments.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 small head iceberg lettuce, torn
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped green pepper
  • 1 medium cucumber, quartered and sliced
  • 2 large oranges, cut into bite-size pieces
  • 1/2 cup sunflower kernels
  • 3/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately. Yield: 8-10 servings.
Originally published as Spinach Salad with Honey Dressing in Country Extra May 1995, p51

Nutritional Facts

1 each: 211 calories, 17g fat (2g saturated fat), 6mg cholesterol, 159mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 4g protein.

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  • 1 package (10 ounces) fresh spinach, torn
  • 1 small head iceberg lettuce, torn
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped green pepper
  • 1 medium cucumber, quartered and sliced
  • 2 large oranges, cut into bite-size pieces
  • 1/2 cup sunflower kernels
  • 3/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  1. In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately. Yield: 8-10 servings.
Originally published as Spinach Salad with Honey Dressing in Country Extra May 1995, p51

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Barb_L_0302 User ID: 6944846 14532
Reviewed Oct. 29, 2012

"I love this salad and always get asked for the recipe when I serve it to others. Note that once you add the dressing the salad must be eaten shortly thereafter. Else, the lettuce/ spinach get soggy. I suggest you serve the dressing on the side for pouring on individual servings if you've made a larger than needed salad that you'd like to save. Trust me, it is so worth saving."

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