Spinach and Citrus Salad
Makes 8 servings
6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb
1 6-oz. package baby spinach, stems removed
2 cups peeled and diced jicama or canned water chestnuts
1/2 yellow bell pepper, seeded and cut into bite-size wedges
1/2 orange bell pepper, seeded and cut into bite-size wedges
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 oranges, peel and white pith removed, quartered
1 Tbsp. fresh orange juice
4 tsp. Sherry or white wine vinegar
1-1/2 tsp. (1/2 Tbsp.) honey
1 tsp. fresh lime juice
1/4 tsp. chili powder, or to taste
12 Tbsp. olive oil
Salt and freshly ground pepper, to taste
Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach,
jicama, bell peppers, onion and cilantro. Cut quartered oranges crosswise
into 1/4-inch thick slices. With grapefruit knife, remove individual
segments of fruit from halved grapefruit. Add fruit to bowl and toss to
combine ingredients. In separate bowl, whisk together orange juice,
vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil.
Toss salad with enough dressing to coat lightly. Season to taste with salt
and pepper.
Calories: 81 Protein: 1 g Sodium: 30 mg Fat: 3 g Carbohydrates: 12 g
Exchanges: 1 Vegetable, 1/2 Fruit; 1/2 Fat
Jenn B aka Mom2Sam and Tiny
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