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Spinach Salad

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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)”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons shallots, chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh ginger, peeled and minced
  • 14 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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