| |
| INGREDIENTS |
| ¾ lb. |
fresh baby spinach, washed and dried |
| ½ lb. |
mushrooms, sliced |
| 2 |
oranges, peeled and sectioned with white membrane removed |
| 1 cup |
bean sprouts |
| Orange Juice Dressing: |
| ⅓ cup |
fresh orange juice |
| 2 tbsp. |
fresh lemon juice |
| 1 tbsp. |
balsamic vinegar |
| ¼ tsp. |
sea salt |
| ¼ tsp. |
freshly ground pepper |
| 1 tsp. |
Dijon mustard |
| ½ cup |
plain nonfat yogurt |
| 1 tbsp. |
canola oil |
|
|
|
| RECIPE |
-
Combine spinach, mushrooms, and orange sections in bowl.
-
Just before serving, add sprouts and toss with Orange Juice Dressing.
-
Dressing:
Whisk all together in bowl and refrigerate until ready to use.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 c. salad, 2 tbsp. dressing
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
100 |
|
| Total Fat |
3 g |
|
| Sodium |
210 mg |
|
| Total Carbohydrates |
18 g |
|
| Fiber |
4 g |
|
| Protein |
4 g |
|
|
|
