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; total fat 5g 8% DV; saturated fat 0.4g; cholesterolmg; sodium 74mg 3% DV; potassium 350mg 10% DV; carbohydrates 5.9g 2% DV; fiber 1.8g 7% DV; sugar 3g; protein 1.8g 4% DV; exchange other carbs 1; vitamin a iu 4894IU; vitamin c 39mg; folate 98mcg; calcium 48mg; iron 1mg; magnesium 41mg; thiaminmg.