Spinach and Pecan Salad

A low calorie, low fat, delicious and refreshing salad with a citrus dressing which was with a recipe for orange-glazed pork cutlets. I haven't posted the pork cutlets part of the recipe (just zmail me if you want it). 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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• SPINACH AND PECAN SALAD

• 150  g  baby spinach leaves
• 1⁄4 cup  toasted pecans, coarsely chopped
• 150  g snow peas, trimmed and halved
• 4  medium oranges

• CITRUS DRESSING

• 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.