Spinach, Orange, and Red Cabbage Salad

Spinach, orange, and red cabbage salad recipe

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of winter holiday meals. Adapted from Vegan Express. Photos by Hannah Kaminsky.

Serves: 6 to 8

  • 6 ounces baby spinach
  • 2 cups thinly shredded red cabbage
  • 3 small seedless oranges, such as clementine,
    peeled and sectioned
  • 1/2 medium crisp, flavorful cucumber, halved
    lengthwise, and thinly sliced
  • 1/4 cup toasted slivered almonds
  • 2 tablespoons extra virgin olive oil, or as desired
  • 2 tablespoons white balsamic or white wine vinegar, or to taste
  • Salt and freshly ground pepper to taste

Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.

Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.

Spinach, orange, and red cabbagea salad

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