Filled with coconut and pecans and frosted with fluffy cream cheese, this foolproof cake bakes up big Read more →
Few of us at Moosewood grew up eating salads that combined greens and fruit, although in other parts of the world, especially in hot weather countries, preparing fresh fruit with vegetables was quite common. Now, even fast casual restaurants serve salads that once seemed exotic. Serve it immediately, because fresh young greens wilt quickly. This dish, with its bright, delicate, sweet, and savory qualities, can be a great introduction to this genre of salads.
- 3 cups spinach, rinsed, stemmed, and dried
- 3 cups mixed baby greens, rinsed
- 3 navel oranges*
- 1 small red onion, thinly sliced crosswise into rounds
- dash of rice vinegar
- 2 tablespoons rice vinegar
- 3 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger root
- 1 tablespoon freshly grated orange peel
- 2 teaspoons dark sesame oil
- 1 tablespoon canola or other vegetable oil
- pinch of cayenne
- 2 tablespoons minced fresh chives
- *Grate the peel of 1 orange before peeling and sectioning it; the grated peel will be used in the dressing.
- Arrange the spinach and greens in a large serving bowl and set aside.
- Peel and section the oranges and set aside in another bowl.
- Separate the thinly sliced red onion into rings and place them in a nonreactive dish; sprinkle with a little rice vinegar and set aside to soften for 5 to 10 minutes.
- Place all of the dressing ingredients in a small bowl and mix well with a fork or small wire whisk.
- Toss the greens with the dressing.
- In the serving bowl or on individual plates, arrange the orange segments and onion rings on a bed of the greens and top with chives.
PER 5.5-OUNCE SERVING: 69 CALORIES, 1.8 G PROTEIN, 4.3 G FAT, 12.3 G CARBOHYDRATES, 0.9 G SATURATED FATTY ACIDS. 0 MG CHOLESTEROL, 149 MG SODIUM. 3.1 G TOTAL DIETARY FIBER