Easter Recipe: Sunshine Salad

Sunshine Salad

Sunshine Salad can be served as a light appetizer or as the focal point of the meal, making it a healthy option to add to the Easter menu.

Here is how to prepare, courtesy of the USDA’s Easter Recipe page.

Makes 6 servings.

- 5 cups spinach leaves (packed, washed, and dried well)
- 1/2 red onion (sliced thin)
- 1/2 red pepper (sliced)
- 1 cucumber (whole, sliced)
- 2 orange (peeled and chopped into bite-size pieces)
- 1/3 cup vinaigrette dressing (“lite”, around 15 calories per tablespoon or less)

- Toss all ingredients together in a large bowl. Add dressing and toss again. Serve immediately.

For nutritional information, click here.