Recipe courtesy of Ann Volkwein and Lynn Kearney

Spinach Salad with Orange-Cilantro Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 8-10 servings
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1/2 cup orange juice, freshly squeezed

1/4 cup (scant) canola or vegetable oil

1 1/2 tablespoons cilantro leaves, chopped

Salt and pepper, to taste

3 large bunches, flat leaf spinach, washed, dried and stems removed


  1. In a small bowl, whisk together the orange juice, oil, cilantro and salt and pepper. Dress spinach leaves and serve immediately.