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Nutrition Facts
Serving Size 1 (227g) Recipe makes 4 servings
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%
detailed view... how is this calculated?

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Spinach and Pecan Salad

Recipe #146461 | 10 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Nov 28, 2005

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 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Feb 9, 2009

We really enjoyed this citrusy mix! I loved the dijon as it gives a pleasant aroma to the salad. I made the dressing as directed and had plenty to spread out over three salads. Just what we were looking for tonight! Thanks!

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From: Linda's Busy Kitchen

On Jan 18, 2009

I added some goat cheese and vadalia onion slices to the salad and it was awesome! I doubled the dressing to make sure I had enough and my friend and I had it for lunch yesterday. I loved the citrus of the fruits with the crunch of the nuts and the sweetness of the snow peas. The cheese and sweet onion really added to it too! Thank you for sharing this lovely salad with us Bluemoon Downunder! Made for Gimme 5 Tag Game 1/09 Linda

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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.

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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 Yellowfin 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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