| |
| INGREDIENTS |
| Salad: |
|
| 6 c |
baby spinach leaves |
| 1 c |
mushrooms, sliced thinly |
| ⅓ c |
red onion, sliced thinly |
| 1 can |
Mandarin orange segments, reserve juice |
| Dressing: |
|
| 3 tbsp |
rice vinegar |
| 1 tsp |
sesame oil |
| 2 tbsp |
reserved mandarin orange juice |
| 1 tbsp |
honey |
| |
dash of cinnamon |
|
|
|
| RECIPE |
- Wash spinach leaves well and blot dry.
- Drain orange segments, reserving 2 tablespoons juice for dressing.
- Toss spinach, mushrooms, onions and oranges together in large bowl.
- Put all dressing ingredients in a jar with a tight fitting lid. Shake well and spoon over salad.
- Toss salad and sprinkle with toasted sesame seeds if desired.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup salad
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
49 |
|
| Total Fat |
1 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
25 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
2 g |
|
| Protein |
1 g |
|
|
|
