UNC Health Talk

Recipe: Sunshine Salad

Brighten up your day with a salad that’s colorful and sweet-and good for you!


  • 5 cups spinach leaves, packed, washed and dried well
  • ½ red onion, sliced thin
  • ½ red pepper, sliced
  • 1 whole cucumber, sliced
  • 1 whole tomato, slided
  • 2 oranges, peeled and chopped into bite-size pieces
  • ⅓ cup of bottle light vinaigrette dressing

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

Makes 5 servings. Per serving: cholesterol: 0 mg, fiber: 8 g, sodium: 200 mg, calories from protein: 18 percent, calories from carbohydrate: 62 percent, calories from fat: 20 percent.

Recipe courtesy of U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion