Tangy Orange and Spinach Salad Recipe

Name: Tangy Orange and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup lemon juice; 1 tablespoon sugar; 2 tablespoons vegetable oil; 1 ½ teaspoons lemon rind, grated; ¼ teaspoon seasoning salt; ¼ teaspoon marjoram; 3 medium oranges, peeled; 2 cups cauliflower florets; 2 tablespoons green onions, chopped; 6 cups fresh spinach

Servings: persons

¼ cup lemon juice
1 tablespoon sugar
2 tablespoons vegetable oil
1 ½ teaspoons lemon rind, grated
¼ teaspoon seasoning salt
¼ teaspoon marjoram
3 medium oranges, peeled
2 cups cauliflower florets
2 tablespoons green onions, chopped
6 cups fresh spinach

1
Combine lemon juice, sugar, oil, lemon rind, salt, and marjoram in a large bowl; mix well.
2
Add the cauliflower flowerets, and green onions to the marinade.
3
Toss lightly to coat well.
4
Cover and marinate in refrigerator 30 minutes, stirring occasionally.
5
Tear spinach into bite-size pieces.
6
Cut oranges crosswise into 1/2 inch slices.
7
Add the spinach and oranges to the vegetable mixture.
8
Toss lightly and serve.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup lemon juice, 1 tablespoon sugar, 2 tablespoons vegetable oil, 1 ½ teaspoons lemon rind, grated, and more.

Yes, Tangy Orange and Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tangy Orange and Spinach Salad

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