Recipe Summary

Prep time: 15 mins
Cook time: 5 mins
Yield: 4 servings

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Lower-Sodium Spinach, Orange and Almond Salad
This recipe serves:   

For the vinaigrette:
2 teaspoons low-sodium soy sauce
4 teaspoons fresh lime juice
2 teaspoons finely chopped shallots
3 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
1/3 cup slivered almonds
2 1/2 cups spinach, cleaned and torn into bite-size pieces
1/2 orange, peeled and sectioned

Cooking Instructions
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.

Serving Size: 2/3 cup salad with 2 tablespoons vinaigrette

Nutritional Information
Number of Servings: 4
Per Serving
Calories 199 Carbohydrate 8 g
Fat 18 g Fiber 2 g
Protein 3 g Saturated Fat 2 g
Sodium 254 mg


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