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Spinach and Orange Salad

  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

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

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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

Spinach And Orange Salad Recipe