Yield: 1 servings
|1 tablespoon||Natural rice vinegar|
|¼ teaspoon||Dijon-style mustard|
|2 cups||Fresh spinach leaves, washed|
|Dried and chilled|
|1 small||Orange, peeled and segmented|
|Dash each salt and pepper|
|½ teaspoon||Olive oil|
|2 tablespoons||Finely sliced red onion|
|3||Walnut halves, coarsely|
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