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Nutrition Facts
Serving Size 105 g
(Approx. 8 Servings)
Amount Per Serving
Calories 90 Calories From Fat 40
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 55 mg 2%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 9 g
Protein 2 g
Vitamin A 15% Iron 2%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spinach & Orange Salad

Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
8  People


Recipe makes 8 Servings

12 Oz H-E-B Baby Spring Mix
12 Oz Dole Mandarin Oranges, in Light Syrup
1/2 red onion, thinly sliced
1/3 cup(s) Central Market Walnut Halves & Pieces, toasted
1 Tbsp H-E-B Extra Light Tasting Olive Oil
1 Tbsp Bertolli White Wine Vinegar
1 Tbsp Hill Country Fare Frozen Orange Juice
1 Tbsp Kelley's Raw Natural Honey
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Pure Ground Black Pepper
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Heat oven or toaster oven to 350°F.
Drain oranges. Slice red onion; cut slices in half and separate rings.
Toast walnuts on a small baking sheet 6 to 8 minutes or until lightly browned.
To make dressing, whisk oil, vinegar, orange juice and honey together in a small bowl.
Combine salad blend, oranges and red onion in a large bowl.
Toss with dressing and season with salt and pepper. Sprinkle with toasted walnuts.



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