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Add a photoServings: 4
Ingredients
- 1/3 c. very thinly-sliced onion
- 1 Tbsp. canola oil
- 1 Tbsp. orange juice
- 1Â 1/2 tsp rice wine vinegar
- Â Â (not sweetened or possibly seasoned)
- 3/4 tsp salt
- 1 med sweet potato peeled, and
- Â Â cut into 1/2" dice
- 4 c. spinach leaves - (packed)
- 1 sm red bell pepper cut matchsticks
Directions
- Combine dressing ingredients in a bowl with a whisk or possibly fork.
- Put potato in a small saucepan with sufficient water to cover and bring to a boil; cook 7 to 8 min till tender but not mushy. Drain in colander and rinse briefly under cool water to stop the cooking.
- Toss dressing with potato, spinach, and pepper. Serve immediately.
- This recipe yields 4 servings.
- Comments: This salad is chock full of vitamins and minerals. Sweet potatoes provide beta-carotene (a precursor of vitamin A), vitamin C, and potassium. Spinach contributes iron and vitamin B2.
- The salad dressing is less acidic than most, allowing the orange flavor to come through. To make ahead, prep your ingredients the night before, chilling the dressing in an airtight container and the vegetables in separate sandwich bags.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 32 | 51% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 467mg | 19% |
| Potassium 241mg | 7% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.04g | 1% |
| Protein 1.16g | 2% |
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