Baby Spinach Salad with Raspberry Vinaigrette

June/July 2006, EatingWell for a Healthy Heart Cookbook (2008), May/June 2012

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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.

Baby Spinach Salad with Raspberry Vinaigrette

Makes: 4 servings, 1 1/2 cups each

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  • 1/3 cup canola oil
  • 1/4 cup raspberry vinegar or red-wine vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste


  • 6 cups prewashed baby spinach
  • 1 small red bell pepper, thinly sliced
  • 1 ripe, but firm, nectarine, cut into 1-inch chunks
  • 3 tablespoons Raspberry Vinaigrette


  1. To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
  2. To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.

Tips & Notes

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


Per serving: 72 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 74 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin A (98% daily value), Vitamin C (65% dv), Folate (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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