The Heartland Spa (Illinois)
Spinach & Orange Salad

¼ cup orange juice
1 tablespoon extra-virgin olive oil
Salt and ground white pepper
½ medium red onion, sliced 1/8 inch thick
6 fresh mushrooms, sliced
1 package (10 ounces) fresh spinach leaves, stemmed
1 cup alfalfa sprouts
3 navel oranges, peeled and sectioned

1. In medium bowl, prepare dressing by combining orange juice and olive oil. Season with salt and pepper to taste.
2. Add onion to dressing. Let marinate at least 30 minutes.
3. Just before serving, place mushrooms in another small bowl. Add small amount of dressing from onion mixture; toss to evenly coat mushrooms.
4. Place spinach in large bowl. Drain onions, reserving dressing. Add dressing to spinach; toss lightly to coat.
5. Divide spinach mixture evenly among 6 salad plates. Top with sprouts, oranges, onions and mushrooms.
Serve immediately.

Yield: 6 servings

Per serving
Calories: 60, Fat: 2 g (34% calories from fat), Protein: 2g, Carbohydrate: 9g, Cholesterol: 0mg, Sodium: 8mg

copyright 2006