Classic citrus salad

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



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

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