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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We enjoyed this salad with porkchops and baked potatoes. It is a bit different from the most spinach salads and lower in fat too! Recipe source: Bon Appetit (February 2008) Ingredients:
2 tablespoons shallots, chopped |
2 tablespoons rice vinegar |
1 tablespoon vegetable oil |
2 teaspoons fresh ginger, peeled and minced |
1/4 teaspoon sesame oil |
1 orange |
1 (6 ounce) package baby spinach |
1 avocado, halved, pitted, peeled and cut into 1/2 inch wedges |
Directions:
1. In a large salad bowl whisk together dressing ingredients (shallots - sesame oil) and set aside.
2. Cut off peel and pith from orange and then cut orange into 1/2 inch rounds. Cut rounds crosswise in half.
3. Add spinach to dressing and toss.
4. Add avocado wedges and orange pieces. Toss.
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