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Recipe Details
Spinach and Orange Salad with Pumpkin Seeds
Number of Servings: 2
Serving Size: 1 cup salad and 2 tablespoons dressing
This fresh salad will taste perfect any time of the year but may be especially welcome in the fall or winter, when citrus is more plentiful and other produce is in short supply.
| Name: | Amount: |
| loosely packed baby spinach leaves | 1 cup |
| sliced celery | 2 Tbsp |
| button mushrooms, sliced | 2 small |
| thin slice red onion, halved and separated into rings | 1 |
| medium orange, peeled and sectioned | 0.50 |
| fresh orange juice | 2 Tbsp |
| fresh lemon juice | 1 Tbsp |
| olive oil (extra-virgin preferred) | 1 tsp |
| soy sauce (lowest sodium available) | 1 tsp |
| honey | 1 tsp |
| ground ginger | 0.13 tsp |
| pepper (coarsely ground preferred) | 0.13 tsp |
| shelled roasted unsalted pumpkin seeds (pepitas) | 1 Tbsp |
In a medium salad bowl, toss together the spinach, celery, mushrooms, onion, and orange sections.
2:In a small bowl, whisk together the remaining ingredients except the pumpkin seeds. Drizzle over the salad.
3:Toss to combine. Garnish with the pumpkin seeds.
| Calories 105 |
| Calories from Fat 45 |
| Total Fat 5g |
| Saturated Fat 0g |
| Cholesterol 0mg |
| Sodium 115mg |
| Potassium n/a |
| Carbohydrates 13g |
| Dietary Fiber 2g |
| Sugars 9g |
| Protein 4g |
| Vitamin A n/a |
| Vitamin C n/a |
| Calcium n/a |
| Iron n/a |
| Folic Acid n/a |
| Dietary Exchange 1/2 Fruit 1 Vegetable 1 Fat |
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