Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of winter holiday meals. Adapted from Vegan Express. Photos by Hannah Kaminsky.
Serves: 6 to 8
6 ounces baby spinach
2 cups thinly shredded red cabbage
3 small seedless oranges, such as clementine,
peeled and sectioned
1/2 medium crisp, flavorful cucumber, halved
lengthwise, and thinly sliced
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil, or as desired
2 tablespoons white balsamic or white wine vinegar, or to taste
Salt and freshly ground pepper to taste
Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.
Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.
Spinach, orange, and red cabbagea salad
Per serving: 121 calories; 8g fat; 30mg sodium; 10g carbs; 3g fiber; 3g protein
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Read more at http://www.vegkitchen.com/recipes/spinach-orange-and-red-cabbage-salad/#hgFbZhcjpUIMVLcX.99