Spinach & Red Cabbage Salad With Orange Dressing

"An interesting combination using spinach and red cabbage. Very pleasing with the orange dressing."
 
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photo by Rebeca T. photo by Rebeca T.
photo by Rebeca T.
Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
  • Prepare vegetables as noted.
  • On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
  • Arrange spinach around the cabbage.
  • Sprinkle sliced onion over the cabbage and spinach.
  • Drizzle about 1/3 of the dressing over salad.
  • Serve remaining dressing with the salad as desired.

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Reviews

  1. Let me be the first to rate this recipe as fabulous! I like to add mandarin oranges to my salads so I utilized the juice packed with the oranges instead of regular OJ. I also wanted to allow the salad time to marinade but, I know red cabbage "bleeds" easily. So, I marinaded the cabbage separately in a small amount of the dressing and assembled each individual's serving on their plate. I was most impressed since we have a picky 8 year-old and she devoured hers!
     
  2. Crisp and delicious. I added an ounce of olive oil to the dressing so it would stick to the veg a bit better.
     
  3. The salad is really good, but the dressing is awesome! I did add a little lemon to it and substitued splenda for the sugar. If you use the low sugar orange juice it brings the calorie count down even lower! I put this dressing on slaws, bean salads, and tossed salads. It is also a great marinade for chicken or shrimp! The possibilities are endless with this. Thank you!
     
  4. I enjoyed this salad, but I felt like it needed a little more 'oomph'. Maybe a squeeze of lemon juice...but at any rate, it is a really lovely looking salad that was tasty. It could be that the quality of my balsamic effected the oomph of my dressing. Will likely make again. Thanks for posting!
     
  5. Beautiful and delicious. Was a bit concerned it would be too sweet but it wasn't. Even if it had been, it could be easily fixed. Great combination of tastes and colors.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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