Some cosmetic changes in preparation for larger site changes in the works.

Close
Marg CDN

Asian Spinach Salad

Veteran Member
3964 posts
Joined: Dec 10, 2005

Options

Posted to Thread #14742 at 10:16 pm on May 9, 2009

Asian Spinach Salad with Orange and Avocado
Bon Appétit | February 2008

Yield: Makes 4 servings


2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2" wedges


Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.


One serving contains the following: Calories (kcal) 152.90; % Calories from Fat 65.6; Fat (g) 11.22; Saturated Fat (g) 1.37; Cholesterol (mg) 0; Carbohydrates (g) 14.20; Dietary Fiber (g) 6.19; Total Sugars (g) 3.48; Net Carbs (g) 8.00; Protein (g) 2.47
Nutritional analysis provided by Bon Appétit



Other messages in this thread: