Even summer salads may need to lighten up

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The traditional spinach salad with crumbled bacon is delicious, but it's also loaded with fat, sodium and extra calories.

To render it healthful, I combine tender leaves of baby spinach with orange segments, strawberries, toasted pecans and a light dressing made with fresh orange juice and zest.

I save the bacon for the splurge of a BLT on another occasion.

To make the salad into a meal, top with grilled salmon.

The extra orange dressing can serve as a sauce for the fish.

Baby Spinach Salad with Strawberries, Oranges andToasted Pecans

4 side-dish servings


Dressing:

Juice and finely grated zest of 1 orange ( 1⁄4 cup juice, 1 teaspoon zest)

1 tablespoon white wine vinegar

1⁄2 teaspoon Dijon-style mustard

2 teaspoons honey, or more to taste

2 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Salad:

3 to 4 ounces baby spinach leaves, washed and dried (about 6 cups)

2 large navel oranges, cut into segments (see NOTES)

8 ounces strawberries (hulled), small ones cut in half, medium ones quartered, large ones cut into eighths (a generous 1 cup cut-up)

1⁄2 cup pecan halves, toasted and coarsely chopped (see NOTES)


Prepare the dressing: Whisk together the orange juice, zest, vinegar, mustard and honey in a small bowl. Slowly whisk in the oil to form an emulsified dressing. Season with salt and pepper to taste. The yield is a scant 12 cup. Place the spinach in a salad bowl or on individual plates. Scatter the oranges and strawberries over the spinach; top with the toasted pecans. If making one large salad, pour 14 cup of the dressing over the salad and toss to mix. If making individual salads, drizzle a tablespoon over each salad. Serve immediately.

Pass the remaining dressing on the side, or save for another use.


NOTES: To segment the oranges: Use a sharp knife to cut off the top and bottom of both oranges; stand each orange on end. Working vertically around the oranges, one at a time, use a sharp paring or serrated knife to cut away and discard the peel and white pith. Working over a bowl, slice between the membranes to remove all the orange segments, letting them drop into the bowl.

Toast the nuts in a small, dry skillet over medium heat for a few minutes until they are fragrant and lightly browned, stirring often to keep them from burning.

NUTRITION Per serving: 150 calories, 2 g protein, 18 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 60 mg sodium, 4 g dietary fiber, 11 g sugar

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