Spinach-Orange Salad

Complement creamy Seafood Casserole with this touch-of-citrus spinach salad.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 35%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 10.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 39mg
  • Calcium: 0.0mg

Ingredients

  • 1 tablespoon white balsamic vinegar
  • 1 1/2 teaspoons water
  • 1 1/2 teaspoons honey
  • 1 teaspoon olive oil
  • 1/4 teaspoon Dijon mustard
  • 2 cups loosely packed torn fresh spinach
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons chopped purple onion
  • 1 medium-size orange, peeled and sectioned

Preparation

  1. Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
  2. Combine spinach and remaining ingredients in a medium bowl; toss gently. Arrange spinach mixture evenly on 2 salad plates. Drizzle vinegar mixture evenly over salads.
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