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Spinach And Orange Salad

Ingredients
  Peanuts 2 Tablespoon
  Pumpkin seeds 2 Tablespoon
  Sunflower oil 3 Tablespoon
  Red wine vinegar 2 Teaspoon
  Orange 1 , cut into small pieces
  Baby spinach 3 Ounce (75 Gram)
  Red onion 1⁄2 , sliced
  Dried cranberries 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. The evening before, heat a frying pan and dry-fry the peanuts, if using, and pumpkin seeds over a medium heat for 1 minute, continuously stirring, until you can smell the aroma. When they are cool, pack into an airtight container.
2. Mix together the oil, vinegar, salt and pepper in a jar and shake well.
3. Divide the orange, spinach, onion and cranberries between 2 airtight containers. Refrigerate overnight along with the dressing; the second portion will keep for up to 3 days.
4. To assemble the salad, sprinkle the nuts and seeds over both portions of salad, then pour half the dressing over the lunchbox portion, saving the rest for the second portion.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Orange

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