Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

$0.00 Cooking Fee
Serving Size: 4 ounces
Recipe adapted from: Mayumi Tavalero
This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Total Time20 minutes
Recipe Serving Size10



For the Vinaigrette

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon avocado oil
  • 1 shallot small finely chopped
  • 1/4 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

For the Salad

  • 16 ounce fresh spinach
  • 2 cup orange segmented, for 10 servings about 3 large oranges
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk
Reheating/Serving Instructions
Toss salad with vinaigrette just before serving.


Serving: 5oz | Calories: 123kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4366IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 1mg

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