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.
Loved This salad!! The dressing is amazing - changed a few things because didn't have the ingredient. (used white wine vinegar and chipotle sauce) Stir fried the snap peas- turns them bright green and didn't bother with the pepper or carrots.
I followed the directions exactly but don't really see the point of sauteeing the veggies first--next time I will probably throw all the ingredients together raw. This was a good side dish for stir-fry.
I sauted the carrots, pepper, and snap pea mixture for about 5 minutes then let it cool for 2 minutes and added the spinach and onion on top, letting it just sit and wilt a little bit, then tossed it with the dressing just prior to sitting down to eat. Next time I may add the green onion to the saute pan at the end of the cooking time. It is very pretty on the dish and I would serve it to guests without hesitation.
Wonderful recipe. Didn't change anything. I probably didn't cool the vegetables enough but it was OK because it just slightly wilted the spinach. Everyone loved it. Served with Grilled Swordfish and coconut ginger rice.