Spinach-Orange Salad

Complement creamy Seafood Casserole with this touch-of-citrus spinach salad.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 64
Caloriesfromfat 35 %
Fat 2.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 10.6 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 39 mg
Calcium 0.0 mg


1 tablespoon white balsamic vinegar
1 1/2 teaspoons water
1 1/2 teaspoons honey
1 teaspoon olive oil
1/4 teaspoon Dijon mustard
2 cups loosely packed torn fresh spinach
1/2 cup sliced fresh mushrooms
2 tablespoons chopped purple onion
1 medium-size orange, peeled and sectioned


Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.

Combine spinach and remaining ingredients in a medium bowl; toss gently. Arrange spinach mixture evenly on 2 salad plates. Drizzle vinegar mixture evenly over salads.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995