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Spinach Salad with Fruit, Nuts, and Sesame Lime Vinaigrette

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Picture of Spinach Salad with Fruit, Nuts, and Sesame Lime Vinaigrette
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A light, fruity spinach salad that works especially well with seafood.
 
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Step 1: Acquire greens

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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

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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

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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.
meltdown6 years ago
Awesome... trying it tonight!!! And gonna use the suggestion from "Canida" , about the dressing!
nolenk8t8 years ago
toasted!
nolenk8t8 years ago
pine nuts!?
Phill8 years ago
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.
canida (author)  Phill8 years ago
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.
trebuchet038 years ago
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 :)
canida (author)  trebuchet038 years ago
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.