Total Time
15mins
Prep 15 mins
Cook 0 mins

We enjoyed this salad with porkchops and baked potatoes. It is a bit different from the most spinach salads and lower in fat too! Recipe source: Bon Appetit (February 2008)

Ingredients Nutrition

  • 2 tablespoons shallots, chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh ginger, peeled and minced
  • 14 teaspoon sesame oil
  • 1 orange
  • 1 (6 ounce) package Baby Spinach
  • 1 avocado, halved, pitted, peeled and cut into 1/2 inch wedges

Directions

  1. In a large salad bowl whisk together dressing ingredients (shallots - sesame oil) and set aside.
  2. Cut off peel and pith from orange and then cut orange into 1/2 inch rounds. Cut rounds crosswise in half.
  3. Add spinach to dressing and toss.
  4. Add avocado wedges and orange pieces. Toss.

Reviews

(2)
Most Helpful

This certainly is different from other spinach salads we have tried before. No one here really cared for the combination of flavors- especially the ginger with the avocado. We think it might be better if the avocado were left out and something else used instead, but everyone has their own personal tastes. However, thanks for sharing. ~Sue

Sue Lau May 01, 2008

I really enjoyed this salad since I've never made one with oranges. Very nice. I did adjust the dressing by doubling the vegetable oil and rice vinegar and adding a couple of tsp of splenda. My dinner guest really liked this. Thanks ellie for a keeper

~Nimz~ April 13, 2008

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