4 cups fresh spinach leaves, washed
1 cup strawberries, washed and diced
1 cup cantaloupe, washed and diced
Low-fat poppy seed salad dressing or raspberry vinaigrette
Spinach, Strawberry, and Cantaloupe Salad
Servings: 6
Ingredients:
Directions:
- Toss spinach and fruit pieces together in a large bowl.
- Add salad dressing.
- Serve immediately. Refrigerate any leftovers.
Recipe Category
30 minutes or less, 5 ingredients or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Spinach, Strawberry, and Cantaloupe Salad
Servings: 6
Ingredients:
4 cups fresh spinach leaves, washed
1 cup strawberries, washed and diced
1 cup cantaloupe, washed and diced
Low-fat poppy seed salad dressing or raspberry vinaigrette
Directions:
- Toss spinach and fruit pieces together in a large bowl.
- Add salad dressing.
- Serve immediately. Refrigerate any leftovers.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 60 | |
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 340mg | 15% | |
| Total Carbohydrate 11g | 4% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 21mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 108mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.