Recipe: Spinach and Citrus Salad with Honey-Orange Vinaigrette

SPINACH AND CITRUS SALAD

FOR THE SALAD:
6 to 7 leaves leafy green lettuce, like Romaine, Boston, Bibb
1 (6-oz.) package baby spinach, stems removed
2 cups peeled and diced jicama or canned water chestnuts
1/2 yellow bell pepper, seeded and cut into bite-size wedges
1/2 orange bell pepper, seeded and cut into bite-size wedges
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 oranges, peel and white pith removed, quartered
FOR THE DRESSING:
1 Tbsp. fresh orange juice
4 tsp. Sherry or white wine vinegar
1 1/2 tsp. (1/2 Tbsp.) honey
1 tsp. fresh lime juice
1/4 tsp. chili powder, or to taste
1/2 Tbsp. olive oil
Salt and freshly ground pepper, to taste

Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.

Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved oranges. Add fruit to bowl and toss to combine ingredients.

In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil.

Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.

Makes 8 servings

Per serving: 81 calories, 3 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 30 mg. sodium.

Source: the American Institute for Cancer Research