A fresh, tangy salad that goes well with just about everything!
| Prep Time: 10 Minutes (Quickie) Makes 6 servings | ||
| 1 | Can (00 oz/284 mL) mandarin oranges | 1 |
| 8 cups | Lightly packed fresh spinach leaves, torn | 2 L |
| 1 cup | Thinly sliced red onions | 250 mL |
| 2 tbsp | Toasted sunflower seeds | 30 mL |
| Citrus Vinaigrette: | ||
| 1 tbsp | Olive oil | 15 mL |
| 3 tbsp | Red wine vinegar | 45 mL |
| ¼ tsp | Salt (or as desired) | 1 mL |
| ¼ tsp | Pepper | 1 mL |
- Drain oranges; reserve juice.
- In large bowl, combine spinach, onions, sunflower seeds and drained oranges.
- Citrus Vinaigrette: In small bowl, whisk together reserved mandarin organs juice, oil, vinegar, salt and pepper. Pour over salad; toss. Adjust seasonings.
| Per 1 1/3 cups (325 mL): 80 calories; 4 g fat (45% of calories); 0.5 g saturated fat; 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 117 mg sodium; 2 g fiber |
