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A light, fruity spinach salad that works especially well with seafood.

Step 1: Acquire Greens

Go find yourself some nice, yuppie, E. coli-free baby spinach. Fully-grown spinach, romaine, or another strong-leafed lettuce will do; it just needs some structural integrity to stand up to the toppings.

Wash and dry your greens. Chop them into bite-size pieces if necessary, and add them to a large salad bowl.

Step 2: Add Fruit & Nuts

Peel and chop two oranges. I find it easiest to cut the top and bottom off the orange, then use my big sharp knife to slice away the skin on the sides. The orange flesh stuck to the peel makes a nice snack for the cook. Then cut the orange in half vertically, flip the flat side down, and slice across the segments to create ~1/4" pieces. I usually give another cut directly down the middle to cut these slices in half. The picture should be much easier to understand if the instructions are confusing.

Core and chunk two apples. Leave the peel on, and determine what "bite size" means to you.

Add a handful of toasted almonds, chopped in half, a handful of toasted cashews, and a handful of coconut chips. Chopped macadamia nuts, toasted pecans, or toasted peanuts would also work nicely; use what you've got.

Step 3: Add Vegetables

Chop tomatoes into bite-size pieces and spread over the top.

Thinly slice purple onion, chop into ~1 inch lengths, and add to the salad.

Other good things: grated carrot, chopped cucumber, finely chopped purple cabbage, sprouts, small chunks of jicama, and chopped fresh parsley, cilantro, or mint. Again, use what you've got.

Step 4: Prepare Dressing

Juice one large (or two small) limes; this gave me almost 1/3 cup of lime juice, then add the following:

~2 Tablespoons sesame oil
~1 Tablespoon prepared mustard
~2 Tablespoons seasoned rice vinegar
~2 Tablespoons agave nectar (or honey or sugar)
~1 teaspoon soy sauce
1 small clove garlic, grated
salt & pepper to taste

Mix up your dressing, then give it a taste. It should taste sweet and fruity, but with a bit of an acidic lime bite and some depth of flavor from the sesame oil and garlic.

Step 5: Serve

Dress and toss the salad just prior to serving. Be careful not to let all the toppings end up on the bottom.

This salad works particularly well with seafood, and is light and fruity enough for summer or a winter reminder of warmer days. If you use a resilient lettuce this can also make great breakfast leftovers.
Awesome... trying it tonight!!! And gonna use the suggestion from "Canida" , about the dressing!
toasted!
pine nuts!?
It looks delicious! The only problem would be me not seeing this sooner! Gar, do you know if this holds up pretty well, without refrigeration? I'm thinking about taking it to school as a lite lunch.
It holds up pretty well, but it's even better to store the dressing separately in one of those micro tupperware containers and add it to the salad at lunchtime.
are your plates.... colored differently? It would seem you have 8teenbillion different plate color... similar style (for the most part) but most of them are different colors... it boggles the mind... like some sort of... mind boggler :)
We've got Denby plates, Harlequin pattern. They've got three color schemes for each dish, in the various combinations of red/green/blue. Of course, the inner/outer rings aren't done the same way in the dinner and salad plates, so you'll see 6 permutations of plate color. I can't remember if the bowls map to one plate size or the other. It makes for more entertaining food, we find.

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Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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