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Orange & Spinach Salad Recipe
|Avocado||1 Large, cubed|
|Italian dressing||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Red onion slices||4 , separated into rings|
|Spinach||5 Cup (80 tbs), rinsed|
|Orange slices||8 , peeled and quartered|
|Sliced swiss cheese||1⁄2 Cup (8 tbs)|
|Walnut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2336 Calories from Fat 1605
% Daily Value*
Total Fat 187 g287.2%
Saturated Fat 41.2 g206.1%
Trans Fat 0 g
Cholesterol 93 mg
Sodium 4513.4 mg188.1%
Total Carbohydrates 150 g50%
Dietary Fiber 36.4 g145.8%
Sugars 80.1 g
Protein 46 g92.4%
Vitamin A 329.2% Vitamin C 152.6%
Calcium 80.8% Iron 59.1%
*Based on a 2000 Calorie diet
Combine mushrooms, remaining avocado cubes and onion rings in a shallow dish. Pour dressing over top and chill for one hour.
Walnut Croutons: In a small skillet, melt butter over low heat. Add salt and walnut pieces. Stir and cook over medium heat until nuts are lightly toasted. Set aside to cool.
Pat spinach leaves dry and place on a serving platter. Drain the chilled vegetables; reserve dressing. Spoon vegetables over spinach. Arrange orange slices and Swiss cheese over top.
Serve with remaining dressing and garnish with Walnut Croutons.