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Health and Nutrition

Spinach & Sunflower Salad w/ Orange Vinaigrette

Spinach & Sunflower Salad w/ Orange Vinaigrette 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
cup beets, drained, sliced or julianned
cup mandarin oranges, drained
cup feta cheese, crumbled
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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