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Strawberry Spinach Salad with Orange Balsamic Vinaigrette

Tired of lettuce? Try spinach salad with a flavorful vinaigrette.

Strawberry Spinach Salad with Orange Balsamic Vinaigrette
DIRECTIONS

Place orange juice, balsamic vinegar, olive oil, onion, herbs, salt and pepper in a blender.

Blend until ingredients are chopped and thoroughly combined. Refrigerate until chilled.

Arrange spinach leaves, strawberries, oranges and red onion slices on salad plates.

Garnish with almonds. Drizzle with Orange Balsamic Vinaigrette.

SERVES 4
NUTRITION:

Calories: 240; Fat: 9g; Vitamin A: 35%; Vitamin C: 190%; Calcium: 8%; Iron: 15%; Carbs: 36g; Zinc 30%, Potassium 20%

*Nutrition information based on whole fruits.
Strawberry Spinach Salad with Orange Balsamic Vinaigrette

Tired of lettuce? Try spinach salad with a flavorful vinaigrette.

INGREDIENTS

Dressing:
1 cup fresh-squeezed orange juice
½ cup balsamic vinegar
2 Tablespoons extra-virgin olive oil
2 Tablespoons minced onion
3 Tablespoons fresh parsley
6 large fresh basil leaves
1 Tablespoon orange zest
¼ teaspoon kosher salt
½ teaspoon fresh-ground pepper

Salad:
4 to 6 cups fresh baby spinach leaves
1 pint fresh strawberries, sliced
2 large oranges, cut in sections
½ medium red onion, cut in thin rings
½ cup sliced almonds, toasted

RECOMMENDED PRODUCTS

Professional Citrus Juicer

Strawberry Spinach Salad with Orange Balsamic Vinaigrette



Strawberry Spinach Salad with Orange Balsamic Vinaigrette

Tired of lettuce? Try spinach salad with a flavorful vinaigrette.

dNUTRITION
Calories: 240; Fat: 9g; Vitamin A: 35%; Vitamin C: 190%; Calcium: 8%; Iron: 15%; Carbs: 36g; Zinc 30%, Potassium 20% *Nutrition information based on whole fruits.

DIRECTIONS

Place orange juice, balsamic vinegar, olive oil, onion, herbs, salt and pepper in a blender.

Blend until ingredients are chopped and thoroughly combined. Refrigerate until chilled.

Arrange spinach leaves, strawberries, oranges and red onion slices on salad plates.

Garnish with almonds. Drizzle with Orange Balsamic Vinaigrette.

SERVES 4

INGREDIENTS

Dressing:
1 cup fresh-squeezed orange juice
½ cup balsamic vinegar
2 Tablespoons extra-virgin olive oil
2 Tablespoons minced onion
3 Tablespoons fresh parsley
6 large fresh basil leaves
1 Tablespoon orange zest
¼ teaspoon kosher salt
½ teaspoon fresh-ground pepper

Salad:
4 to 6 cups fresh baby spinach leaves
1 pint fresh strawberries, sliced
2 large oranges, cut in sections
½ medium red onion, cut in thin rings
½ cup sliced almonds, toasted



Cook's Note