Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Natural rice vinegar |
¼ teaspoon | Dijon-style mustard |
2 cups | Fresh spinach leaves, washed |
\N \N | Dried and chilled |
1 small | Orange, peeled and segmented |
\N \N | Dash each salt and pepper |
½ teaspoon | Olive oil |
2 tablespoons | Finely sliced red onion |
3 \N | Walnut halves, coarsely |
\N \N | Chopped |
DRESSING
SALAD
1. To make dressing: In small bowl whisk together dressing ingredients.
2. To make salad: Arrange salad ingredients in serving bowl.
3. Pour dressing over salad and toss.
DEAL-A-MEAL HELPFUL HINT: To segment an orange, use a serrated knife and peel around the orange, removing skin and all white parts.
Insert knife on either side of membranes to remove orange segments.
In a pinch, you could use mandarin oranges canned in their own juice for this recipe, but a fresh, sweet, juicy orange is much better.
DEAL-A-MEAL CARDS USED: 1 Fat 1 Fruit 156 Calories