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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A low calorie, low fat, delicious and refreshing salad with a citrus dressing which was with a recipe for orange-glazed pork cutlets. I found this in The Australian Women's Weekly's 'SLIM: low-fat eating for life', and I'm posting it for the Healthy for the Holidays Challenge. Ingredients:
150 g baby spinach leaves |
1/4 cup toasted pecans, coarsely chopped |
150 g snow peas, trimmed and halved |
4 medium oranges |
2 tablespoons orange juice |
1 tablespoon lemon juice |
1/2 teaspoon dijon mustard |
1/2 teaspoon white sugar |
2 teaspoons olive oil |
Directions:
1. Combine the baby spinach leaves, nuts and snow peas in a large bowl.
2. Segment the peeled orange over the salad so that none of the juice from the orange is lost; add the orange segments to the bowl.
3. Place the citrus dressing ingredients in a screw-top jar, shake well, pour over the salad and toss gently to combine.
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