Spinach Salad

Spinach Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross


Serves 6 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Fat 4.6 g
Satfat 0.6 g
Sodium 104 mg


8 cups baby spinach
2 cups halved cherry tomatoes
3/4 cup vertically sliced red onion
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Combine spinach, cherry tomatoes, and sliced red onion in a large bowl. Combine vinegar, olive oil, oregano, salt, and pepper. Pour over spinach mixture; toss gently to combine.

Vanessa Pruett,

Cooking Light

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note