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.
Serving size: Complete recipe
Calories 933 Calories from Fat 573
% Daily Value*
Total Fat 66 g101.5%
Saturated Fat 9.1 g45.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 476 mg19.8%
Total Carbohydrates 75 g24.9%
Dietary Fiber 11.7 g46.7%
Sugars 45.5 g
Protein 17 g34.8%
Vitamin A 129.1% Vitamin C 170.3%
Calcium 21.9% Iron 27.9%
*Based on a 2000 Calorie diet