Summer Baby Spinach Salad

This dish is perfect for warm, summer days that seem to inspire me to eat more lightly.

Utensils: Cutting board & knife, serving bowl & serving utensils
Prep. Time: 10 minutes
Cook. Time: None!
Categories: Vegan, Gluten Free, No Sugar Added


Organic Baby Spinach or other baby greens
Clementine or tangerine
Fresh mango slices
Organic raspberries

Citrus  Dressing
5-6 Tbl. Orange Juice
one Tbl. Olive Oil or Mac Nut Oil or Walnut Oil
Salt & pepper to taste (optional)


1. Wash & spin dry the spinach. Wash & peel one clementine or tangerine. Separate the sections. Wash, peel & slice about 1/2 mango. Wash & drain raspberries. Place all in a serving bowl & toss.
2. Add dressing and optional salt & pepper. Toss again and serve chilled.
(Feel free to add fresh herbs such as parsley or oregano. Make the flavor your own.)

Variation: I recently bought some organic baby kale. This can be used in place of spinach.

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