Weekly Wellness: Spinach Salad for Spring and Summer

Today is National Picnic Day #NationalPicnicDay.
Consider this fresh spinach salad for a picnic lunch. This recipe provides 2.5 fruit and vegetable servings per person.


  • 3 cups baby spinach leaves, well washed and dried
  • 1 cup seasonal fresh vegetables or fruits of your choice such as raw sugar snap peas, strawberry halves, blueberries, or peach slices
  • 3 Tbsp vinaigrette salad dressing, low-fat
  • 1/2 tsp black pepper


Place the spinach and seasonal fruits or vegetables into a large bowl. The more colors you add to your diet, the more nutrients you’ll get. Toss with the dressing and serve. 

Nutritional Information

Yield: 2 servings

Each serving provides:
Calories: 59
Total fat: 2g
Saturated fat: 0g
Sodium: 250mg
Fiber: 6g
Carbohydrate: 10g

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