Spinach & Sunflower Salad w/ Orange Vinaigrette
Fresh oranges for
making the dressing
The perfect salad for entertaining -- a kaleidoscope of colors with textures ranging from sweet to salty and silky to crunchy. Dressing can be made 2-3 days ahead and refrigerated.

5 tablespoons rice vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon sunflower oil
1 teaspoon dried oregano, crushed
1/8 teaspoon salt
8 cups spinach, washed, dried, and trimmed
½ cup beets, drained, sliced or julianned
½ cup mandarin oranges, drained
¼ cup feta cheese, crumbled
¼ cup caramelized sunflower kernels

Combine vinegar, orange juice concentrate, oil, oregano, and salt in a small bowl and whisk briskly.

Pour dressing over spinach and toss until spinach is coated. Equally divide spinach onto 4 salad plates. Arrange beets, oranges, cheese, and sunflower kernels evenly on each salad.

4 servings

Per serving -- Calories: 207; Total Fat: 14 g; Carbohydrate: 13 g; Sat. Fat: 3.5 g; Dietary Fiber: 5 g; Cholesterol: 14 mg; Protein: 9 g; Sodium: 355 mg; Calcium: 210 mg
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