Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this asian snap pea salad. And with only 89 calories, who could resist? Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
1 large orange
1 tablespoon rice vinegar
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon brown sugar
1 teaspoon hot chile sauce (such as Sriracha)
2 teaspoons canola oil
1 1/2 cups thinly sliced red bell pepper
3/4 cup thinly sliced carrot
12 ounces sugar snap peas, trimmed
1/2 teaspoon kosher salt
1/2 cup diagonally cut green onions
1 (6-ounce) package fresh baby spinach
1 teaspoon sesame seeds, toasted
How to Make It
To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.