Total Calories: 133
Wash and trim spinach leaves drain well and pat or spin dry. Tear spinach leaves into bite-size pieces and place into large salad bowl. Add well-drained orange sections (or 1 can [11 ounces] mandarin oranges, drained) and toss lightly cover and chill, if desired. For dressing, combine salad oil, lemon juice, sugar, poppy seeds, and salt in screw-top jar. Cover and shake well. Pour over salad toss lightly. Serve immediately.
Note: If desired, toasted slivered almonds may be sprinkled over salad before serving.
Spinach Grapefruit Salad: Use 1 large or 2 small grapefruit, sectioned, in place of oranges.
This Spinach Orange Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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