Ingredients
- 1/2 pound fresh spinach (not baby), washed, stemmed and dried
- 2 cups lightly packed watercress, washed and stems removed
Dressing:
- 1/2 tablespoon orange zest
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon orange juice
- 2 tablespoons rice wine vinegar
- 6 tablespoons canola oil
- 1/4 teaspoon kosher salt
- Fresh ground pepper
- 1 orange, peeled, segmented and cut into bite sizes
- 1/2 cup fresh blueberries
- 1 roasted, peeled beet, diced medium
- 1/4 cup toasted almonds
Yield: 4 servings
Instructions
- Tear the spinach leaves into bite-sized pieces. Place in a large salad bowl, combine them with the watercress.
- To prepare the dressing, combine the orange zest, ginger, orange juice, vinegar, canola oil, salt and pepper in a tightly fitting jar and shake until combined.
- Pour over the salad greens and toss, adding more dressing if needed. Add orange slices, blueberries, beets and almonds and serve.
Nutritional Profile
(per serving)
Calories: 288
Total fat: 26 g
Saturated fat: 5 g
Protein: 14 g
Carbohydrates: 14 g
Fiber: 4 g
Sugars: 8 g
Cholesterol: 0 mg
Sodium: 196 mg
Vitamin A: 5,971 IU
Vitamin C: 49 mg
Vitamin E: 5.3 IU
Zinc: 0.7 mg
Beta-carotene: 3,556 mcg
Lutein and zeaxanthin: 7,961 mcg
Omega-3 fatty acids: 0 g
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.