1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: 150 g snow peas |
||
| Calories 159 | ||
| Calories from Fat 68 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 569mg | 16% | |
| Total Carbohydrate 22.2g | 7% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 15.4g | ||
| Protein 4.1g | 8% | |
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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 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.
SERVES 4
Ingredients
SPINACH AND PECAN SALAD
- 150 g baby spinach leaves
- 1/4 cup toasted pecan, 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.
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- Course > Salads
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Citrus > Lemon
- Main Ingredient > Fruit > Citrus > Oranges
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: KITTENCAL
On Mar 18, 2006
This made a perfect lunch for my DH, but I found that I had to almost triple the dressing ingredients, and also I added in some cooked chicken breast. Thanks bluemoon!...Kitten
From: katie in the UP
On Jan 13, 2006
We enjoyed the salad tonight...with the addition of honey glazed chicken breast..it was a bit spicy..so it went well with the salad! Thanks!
From: sugarpea
On Feb 15, 2006
I added scallions to the salad but otherwise followed the recipe. I was pleasantly surprised that such a small amount of dressing adequately covered enough salad for 2 servings. I would spice things up a bit further next time.
From: ~Rita~
On Jan 12, 2006
I must say the pork should be included in this recipe as you state in the discription. As I tried this before we sat down to eat and found it a bit bland then served it with a well seasoned tuna Davey's Broiled Yellow Fin Tuna and Relish. Enoying how nice the salad complemented the tuna. The snow peas I blanched and then cut in half. Used 2 oranges (Clementines) and that was plenty. A very simple salad to make a great base for a grilled piece of chicken, pork or fish. Thanks!
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