Spinach, Orange and Almond Salad

Brought to you by FoodFit
This recipe serves: 2
Preparation time: 15 minutes
Cooking time: 5 minutes

For the vinaigrette:
1 teaspoon soy sauce
2 teaspoons fresh lime juice
1 teaspoon finely chopped shallots
5 teaspoons olive oil
Salt to taste
Freshly ground black pepper

For the salad:
2 1/2 tablespoons slivered almonds
1 1/2 cups spinach, cleaned and torn into bite-sized pieces
1/4 orange, peeled and sectioned

For the vinaigrette: Place all the ingredients in a container with a
tight-fitting lid. Shake well. Add the salt and pepper to taste.

For the salad: Preheat the oven to 350 F. Spread the almonds on a baking
sheet and toast in the oven until lightly browned, about 5 minutes. Place
the spinach in a bowl and toss with the vinaigrette. Transfer the dressed
spinach leaves to a serving plate. Arrange the orange sections on top and
sprinkle with the almonds.

Nutrition Facts Serving Size: 2/3 cup of salad Calories 199 Protein 3 g
Total Carbohydrate 8 g Dietary Fiber 2 g Sodium 336 mg Total Fat 18 g
Saturated Fat 2 g Percent Calories from Fat 79% Percent Calories from
Protein 6% Percent Calories from Carbohydrate 15%

Make It Seasonal: Grapefruit sections are a delicious alternative to
orange.

Make It Fancy: Substitute a blood orange or honey tangerine for the
grapefruit and unsalted cashews for the almonds.

Make It Low-Sodium: Substitute low-sodium soy sauce for the regular
soy sauce.

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