Spinach salad is a great way to increase your family's fruit and vegetable consumption--the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild Boston lettuce or a baby spinach salad, with fruit or your family's favorite vegetables, can convince most everyone to take a bite. Source: EatingWell Magazine, June/July 2006

EatingWell Test Kitchen




Instructions Checklist
  • To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.

  • To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.


Make Ahead Tip: Cover and refrigerate the leftover dressing for up to 1 week.

Nutrition Facts

72 calories; 5 g total fat; 0.4 g saturated fat; 74 mg sodium. 350 mg potassium; 5.9 g carbohydrates; 1.8 g fiber; 3 g sugar; 1.8 g protein; 4894 IU vitamin a iu; 39 mg vitamin c; 98 mcg folate; 48 mg calcium; 1 mg iron; 41 mg magnesium;