Spinach and Orange Salad
|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|
|Freshly ground black pepper||To Taste|
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.