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4 servings, 1-1/4 cups each
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To use spinach for a salad, thoroughly dry the leaves, either in a salad spinner or by shaking off the excess moisture, laying them out on a double layer of paper towels, then blotting the surface dry.
The spinach in this tasty salad is both an excellent source of vitamin A and good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.