Spinach Orange Salad


2 Tbl. Canola oil
3 Tbl. Orange juice
1 tsp. Lemon juice
1 tsp. Grated orange peel (can use the canned peel)
To taste Fresh ground pepper
To taste Salt

5 cups Fresh spinach leaves, washed and dried
1/2 cup Mandarin oranges, packed in their own juice, drained
1/2 cup Thinly sliced dried apricots (can be sliced with a clean scissors)
1/2 small Red onion, thinly sliced (an adult might need to do this step)
1 Tbl. Toasted pine nuts or chopped pecans (saves cutting for children)

Whisk all dressing ingredients together and set aside. In a large salad bowl, toss together the salad ingredients. Add the dressing and toss to coat.

Serve immediately.

Yield: 6 servings/serving size 1 cup
Nutrition: per “recipe” above
Monounsaturated fat exchange 1
Vegetable exchange 1
Fruit exchange 1/2

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