Spinach Orange and Almond Salad

[barbogold]

Have this with a baked potato filled with some cottage cheese.

Spinach, Orange and Almond Salad
This recipe serves: 4



For the vinaigrette:
2 teaspoons soy sauce
4 teaspoons fresh lime juice
2 teaspoons finely chopped shallots
3 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
1/3 cup slivered almonds
2 1/2 cups spinach, cleaned and torn into bite-sized pieces
1/2 orange, peeled and sectioned (I would use Clementine sections)



For the vinaigrette:
1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.


Serving Size: 2/3 cup of salad plus 2 tablespoons vinaigrette


Number of Servings: 4
Per Serving
Calories 199 Carbohydrate 8 g
Fat 18 g Fiber 2 g
Protein 3 g Saturated Fat 2 g
Sodium 336 mg

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