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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 76.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.1 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.1 g

View full nutritional breakdown of My Favorite Sweet Spinach Salad calories by ingredient
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My Favorite Sweet Spinach Salad

Submitted by: GIRLHALFFULL

Introduction

I love raw spinach salads and this one is one of my absolute favorites. My husband and I love to top it off with our favorite pesto dressing from Saluto's (a little local place in our corner of the world).

This salad is one I never get bored with and always have room for more. When we want a little added crunch we throw in a handful of Asian sesame noodles.

This recipe makes a batch to serve a total of ten - (2) cup size servings. It has a hint of a sweet kick to it and you can top it with the dressing of your fancy.

Enjoy!

I love raw spinach salads and this one is one of my absolute favorites. My husband and I love to top it off with our favorite pesto dressing from Saluto's (a little local place in our corner of the world).

This salad is one I never get bored with and always have room for more. When we want a little added crunch we throw in a handful of Asian sesame noodles.

This recipe makes a batch to serve a total of ten - (2) cup size servings. It has a hint of a sweet kick to it and you can top it with the dressing of your fancy.

Enjoy!


Number of Servings: 10

Ingredients

    5 Cups - Fresh Baby Spinach Leaves

    5 Cups - Fresh Romaine Lettuce Leaves (Chopped)

    1 Cup Shredded Carrot

    1 Cup Shredded Red Cabbage

    1 Large Cucumber (Sliced)

    3 Plum Tomatoes (or equal tomatoes of your choice) (Sliced)

    1/3 Cup OceanSpray Craisins - Orange Flavored

    1/3 Cup Ocen Spray Craisins - Cherry Flavored

    3 oz Dried Mango (Sliced in small strips)

Directions

1) Stem the baby spinach & chop romaine lettuce. Rinse and spin/dry and place in very large bowl.

2) Add carrots & cabbage to bowl and gently toss. (We use carrots/cabbage that you can buy shredded, but you could shred your own if you wish.)

3) Slice cucumbers & chop or slice tomatoes. Add cucumbers to bowl & toss gently. Set aside tomatoes. (We keep the tomatoes to the side so not to make the salad soggy if we are making a batch to use for the week.)

4) Slice dried mango into small strips & add to bowl.

5) Add orange & cherry flavored craisins.

6) Toss salad gently and serve with the dressing of your liking.

Makes (10) Servings (2 cups each)

Number of Servings: 10

Recipe submitted by SparkPeople user GIRLHALFFULL.






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