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The recipe box


Apple spinach salad

English | español

Combine spinach and apples for a light, fresh-tasting salad. Use spinach fresh from your garden, farmers market, or local grocery store.

Number of Servings: 6
Serving size: 1/2 cup


4 cups spinach leaves

2 tablespoons canola oil

2 1/2 tablespoons cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

1/4 cup red onion, chopped

1 medium tart apple, cut into bite-sized chunks

1/4 cup raisins* or dried cranberries

*Raisins were used for the nutrition analysis


Time needed: 15 minutes preparation

  1. Wash spinach thoroughly. Pat dry or spin in a salad spinner.
  2. Tear spinach into bite-sized pieces and place in a large bowl. Set aside
  3. In a small bowl mix oil, vinegar, sugar, and salt.
  4. Add the apple, onion, and dried fruit to the oil mixture and toss to coat apples. Let stand ten minutes.
  5. Combine ingredients together in the large bowl of spinach and serve.
  6. Refrigerate leftovers.

Nutritional information

Calories 90.6
Total Fat: 4.7 g
Saturated Fat: 0.4 g
Cholesterol: 0 mg
Sodium: 114.3 mg
Total Carbohydrate: 12.5 g
Dietary Fiber: 1.5 g
Total Sugar: 9.2 g
Protein: 0.9 g

Allergens: None noted

Tips and variations

The spinach and oil/vinegar mixture can be prepared ahead and stored separately in the refrigerator.

To keep the apple from getting brown, cut the apple and add to the oil/vinegar mixture then assemble the salad just before serving. The vinegar in the dressing keeps the apple from browning.

For a complete meal, add slices of baked or grilled chicken breast and serve with a slice of whole wheat bread and a glass of skim milk.


This recipe was developed by University of Minnesota Extension Center for Family Development staff.

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