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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006




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; protein 1.8g 4% DV; carbohydrates 5.9g 2% DV; dietary fiber 1.8g 7% DV; sugars 3.3g; fat 5g 8% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 4893.8IU 98% DV; vitamin c 39.2mg 65% DV; folate 98mcg 25% DV; calcium 47.9mg 5% DV; iron 1.4mg 8% DV; magnesium 40.5mg 15% DV; potassium 350.1mg 10% DV; sodium 73.9mg 3% DV; thiamin 0.1mg 6% DV.