Photo: Jason Varney; Styling: Lindsey Lower
Yield
Serves 4 (serving size: about 1 1/4 cups)

How to Make It

Step 1

Combine first 5 ingredients in a bowl, stirring with a whisk.

Step 2

Combine berries, onion, and spinach in a bowl. Add oil mixture; toss. Top with cheese.

Step 3

Spinach Salad with Avocado and Orange: Combine 1 1/2 tablespoons fresh lime juice, 4 teaspoons extra-virgin olive oil, 1 tablespoon chopped fresh cilantro, and 1/8 teaspoon kosher salt in a small bowl, stirring with a whisk. Combine 1/2 cup diced peeled ripe avocado, 1/2 cup fresh orange segments, and 1 (5-ounce) package baby spinach in a large bowl. Add olive oil mixture; toss to coat. Sprinkle salad with 1/8 teaspoon black pepper. Serves 4 (serving size: about 1 1/2 cups) CALORIES 103; FAT 3g (sat 1g); SODIUM 118mg

Step 4

Spinach Salad with Bacon, Walnuts, and Blue Cheese: Combine 5 teaspoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon maple syrup, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper in a bowl; whisk. Combine 1/4 cup dried cranberries, 2 tablespoons toasted walnuts, 1 (5-ounce) bag baby spinach, and 2 slices cooked crumbled center-cut bacon in a bowl. Add oil mixture; toss. Sprinkle with 2 tablespoons blue cheese. Serves 4 (serving size: about 1 1/4 cups) CALORIES 141; FAT 10g (sat 1g); SODIUM 219mg

Step 5

Spinach Salad with Sugar Snap Peas and Carrot: Combine 4 teaspoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon sugar in a small bowl; whisk. Combine 1 cup sliced sugar snap peas, 1/2 cup shredded carrot, 1/2 cup sliced radishes, and 1 (5-ounce) package baby spinach in a large bowl. Add olive oil mixture; toss to combine. Serves 4 (serving size: about 1 1/4 cups) CALORIES 75; FAT 6g (sat 6g); SODIUM 186mg

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