READY IN: 20mins
Recipe by William Uncle Bill

A nice hearty salad with the oranges adding a pleasant citrus taste.

Top Review by COOKGIRl

Dear Uncle Bill, this recipe has been in my cookbook for a long time and I finally got around to trying and reviewing it. Wow! Light and refreshing! I used a combination of baby spinach leaves and mixed greens first off. I didn't know what type of sesame oil you intended-regular or toasted so I chose the former. I had a huge hunk of cooked sesame chicken from the previous night's dinner so I sliced that up and tossed with the dressing ingredients. For color I used black sesame seeds instead of brown and the black with the orange looked so pretty. Easy to throw together last minute. Thanks for sharing. CG ;)

Ingredients Nutrition


  1. Wash spinach well and pat dry with paper towels.
  2. Trim stems from spinach and discard.
  3. Tear spinach leaves into bite size pieces and place in a large serving bowl.
  4. Add sliced red onion.
  5. Zest 1 orange and set aside.
  6. Squeeze juice into a 2 cup measure to make about 1/3 of orange juice.
  7. Add zest to juice and mix well.
  8. Whisk in raspberry vinegar, balsamic vinegar, olive oil, sesame oil, honey, ginger, dry mustard, salt and pepper.
  9. Remove rind and white membrane from the remaining 2 oranges and discard.
  10. Holding each orange over the measuring cup to catch the juices, section by cutting between membranes and add orange sections to the spinach.
  11. Drizzle dressing ovr salad, tossing gently to coat.
  12. Sprinkle salad with sesame seeds.

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