Sunshine salad

A plate with spinach and oranges
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/5 of prepared recipe
Time to make
20 minutes preparation
Special criteria


  • 5 cups spinach leaves, packed, washed and dried well     
  • 1/2 red onion, sliced thin      
  • 1/2 red pepper, sliced into strips
  • 1 cucumber, sliced
  • 2 oranges, peeled and chopped into bite-size pieces, or 1 11-ounce can of mandarin oranges, drained
  • 1/3 cup vinaigrette dressing (“lite”, around 15 calories per tablespoon or less)


  1. Toss first five ingredients together in a large bowl.
  2. Add dressing and toss again.
  3. Serve immediately.

Tips and variations

  • Add or substitute other leafy greens or vegetables as desired.
  • To make this salad a complete meal, top the salad with chopped peanuts, sunflower seed kernels, or boiled and chopped chicken breast. Serve the salad with whole grain bread.

Nutritional info

Total fat
0.7 g
Saturated fat
0 g
0 mg
125 mg
Total carbohydrates
13 g
Dietary fiber
2.7 g
1.8 g
Total sugar
8.8 g