Directions:
- Peel the orange and separate the sections. Remove any course membranes, then cut each section in half and place in a small bowl. Toss with a teaspoon or so fo dressing, just enough to coat them lightly.
- Place the spinach and scallions in a large salad bowl. Just before serving, toss with approximately 1/4 cup dressing, just enough to coat the leaves.
- Divide the spinach onto 4 salad plates. Sprinkle on the oranges, feta cheese, and olives. Serve immediately.
- From Vegetarian Classics by Jeanne Lemlin
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.3 Kcal (629 kJ) | ||
| Calories from fat | 110.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.31g | 19% | |
|---|---|---|---|
| Cholesterol | 14.82mg | 5% | |
| Sodium | 487.5mg | 20% | |
| Potassium | 37.83mg | 1% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 88.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 206.22 Kcal (863 kJ) | ||
| Calories from fat | 152.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.9g | 19% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 5% | |
| Sodium | 668.87mg | 20% | |
| Potassium | 51.9mg | 1% | |
| Total Carbs | 8.09g | 2% | |
| Sugars | 5.37g | 16% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.63g | 5% | |
| Vitamin C | 2.6mg | 3% | |
| Iron | 0.4mg | 1% | |
| Calcium | 121.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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