Oriental Orange and Spinach Salad

Recipe from 1,000 Lowfat Recipes by Terry Blonder Golson.

Spinach is a strongly flavored green and is best complemented by an equally assertive dressing. The slight bitterness of dark green salads is also balanced by the addition of fruit. This salad has both an interesting dressing and the sweetness of citrus, making a wonderful combination.

Ingredients

• 8 cups fresh spinach (about 1/2 pound)
• 1/2 cup fresh mung bean sprouts, washed
• 2 green onions, sliced
• 1-1/2 cups sliced mushrooms (about 6oz)
• 1/4 cup orange-sesame vinaigrette dressing (see below)
• 1 seedless orange

Preparation

1. Wash the spinach well, discarding tough stems and wilted leaves. Break into large pieces and dry in a salad spinner. Place in a salad bowl.
2. Toss together the soprouts, scallions and mushrooms. Place on top of the spinach.
3. Whisk the dressing just prior to pouring it on the salad. Toss it into the salad. The spinach will wilt slightly from the dressing.
4. Cut the peel and white pith away from the orange. With a sharp paring knife, remove the segments from the membranes. Arrange the orange segments on top of the salad.

Nutritional information

Makes 6 servings, each having (without dressing) 54 calories, 2g protein, 2g fat, 8g carbohydrates, 2g fiber and 161mg sodium.

Orange-sesame vinaigrette dressing

For an Asian-themed meal, toss this dressing with salad or chilled, steamed vegetables.

Ingredients

• 1/4 cup orange juice
• 1/4 cup white wine vinegar or rice vinegar
• 1-1/2 Tbsp low-sodium soy sauce
• 1/4 tsp dry mustard
• 1 Tbsp peanut oil
• 1-1/2 tsp Asian sesame oil
• 1 tsp toasted sesame seeds

Preparation

Whisk together all of the ingredients.

Nutritional information

Makes eight 1 Tbsp servings, each having 36 calories, 0g protein, 3g fat, 2g carbohydrates, 0g fiber and 193mg sodium.

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