Ingredients
- 4 oranges
- 2 Tbsp poppy seeds
- 1 1/2 Tbsp plant oil
- 1 Tbsp freshly squeezed orange juice
- 1 Tbsp sherry vinegar (or red or white wine vinegar)
- 2 Tbsp very finely diced red onion (plus additional slices, if desired)
- 8 cups loosely packed spinach
- 1/4 tsp salt
- Freshly ground black pepper
1. With a sharp knife, peel the oranges, discarding all skin, including the white pith. Slice into wheels about 1/8-inch thick and set aside.
2. In a small bowl, whisk together the poppy seeds, oil, orange juice, and vinegar. Add the onion and set aside.
3. Place the spinach and oranges in a large bowl. Just before serving, dress with the poppy seed mixture and season with salt and pepper. Top with onion slices, if using.
Per serving: Calories: 217; Total Fat: 13 g; Saturated Fat: 2 g; Total Carbohydrate: 24 g; Total Sugars: 13 g (Added, 0 g); Dietary Fiber: 6 g; Protein: 6 g; Sodium: 196 mg; Potassium: 585 mg; Calcium: 267 mg; Vitamin D: 0 mcg; Iron: 4 mg.
(Tbsp=tablespoon; tsp=teaspoon; g=grams; mg=milligram(s); mcg = micrograms.)
Adapted recipe courtesy of “The Pescetarian Plan,” by Janis Jibrin, MS, RD, and Sidra Forman, Ballantine Books.