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454-g pkg Oriental salad mix, or coleslaw, including dressing (see tip below)
1/4 cup orange juice
300-g pkg fresh spinach leaves, about 8 cups when loosened
1 red or sweet onion
284-mL can mandarin orange segments, or 1 large orange
1/2 cup toasted sliced or slivered almonds, or 2 tbsp toasted sesame seeds
Loosen salad mix into a large bowl. Empty dressing packet into a small bowl. Stir in orange juice. Wash spinach, dry and discard stems. Add spinach to salad mix. Slice onion into thin rings. Drain mandarin oranges or peel orange and slice. If making ahead, cover and refrigerate salad fixings separately for up to 1 day.
When ready to serve, add oranges to salad mix. Toss with dressing. Scatter onion rings and almonds overtop. Salad will keep well, refrigerated, for several hours.
Calories 182, Protein 4.2g, Carbohydrates 20.4g, Fat 0.7g, Sodium 95mg.
A bag of prepared greens gives a fast start to this wiltproof salad.
Instead of salad mix, shred enough cabbage and carrots to measure 8 cups (2L). Mix with spinach leaves. Whisk 1 teaspoon (5 mL) dark sesame oil with 1 tablespoon (15 mL) vegetable oil, 1/4 cup (50 mL) undiluted orange juice concentrate, 1 large minced garlic clove and 1/2 teaspoon (2 mL) salt. Toss with cabbage mix, then continue with Step 2.