Spinach Salad

Makes 4 servings

Fresh spinach is available throughout the year and makes a nice change from lettuce. Like other dark green leafy vegetables, spinach is a valuable source of folate, iron and potassium.


6 cups lightly packed baby spinach (about 5 oz / 150 g) 1.5 L
large sweet onion, such as Spanish, Vidalia or other mild onion, cut into rings
large orange
clove garlic, finely chopped
1/4 tsp salt 1 ml
1/4 tsp freshly ground black pepper 1 ml
2 tsp vegetable oil 10 ml


Step 1
In a salad bowl, combine spinach and onion.

Step 2
Peel orange and cut into sections. Cut each section in half and add to the spinach mixture.

Step 3
Squeeze juice from remaining orange membranes into a measuring cup and pour in enough orange juice to make 1/4 cup (60 mL). Stir in garlic, salt, pepper and oil.

Step 4
Pour dressing over salad and toss to coat. Cover and refrigerate for 4 to 6 hours to let the flavours mellow.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Serving size: 1 1/2 cups (375 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 69
Fat / Lipides 2 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 169 mg
Carbohydrates / Glucides 11 g
Fiber / Fibres 2 g
Sugars / Sucres
Protein Protéines 2 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Diabetes Food Choice Values:
America’s Exchanges
1 Vegetable
1⁄2 Fruit
1⁄2 Fat
Canada’s Choices
1⁄2 Fat
1 Extra
Vitamin C in oranges and other fruits and vegetables improves the body’s absorption of iron from grains and dark green vegetables, such as spinach.