Now that spring is officially around the corner I am loving bright colors that I am seeing in the daffodils outside and in the the new spring greenery starting to emerge. I have recently started to experiment with and get more creative with making new and interesting salads. I love this new salad because of all of the bright colors and flavors in it. Each bite provides a bit of tang, crunch and a bit of sweetness from the oranges and pineapple.
This salad is great to serve with a light curry coconut chicken that I served to my clients last night for dinner and with many other dishes. Yum! I hope that you put together this salad soon and enjoy it! :) I can also see this being a show-stopper at an upcoming Easter or Mother's Day Brunch!
Citrus Spinach Salad:
6-8 small servings
1 cup pineapple pieces, thinly sliced
1 cup satsuma oranges, peeled and cut into small pieces
3 cups chopped red cabbage
4 cups chopped spinach (I buy a box of organic baby spinach and cut up the leaves)
Combine all of the above ingredients in a large bowl, then pour the dressing on top, toss the salad and add more freshly ground pepper on top.
1/3 cup sesame oil
1 tablespoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper + more for topping the salad
1/2 teaspoon brown mascobado sugar or honey
Whisk all of the ingredients together in a medium bowl. Then, dress the salad prior to serving.
If you love this recipe, check out more in my cookbook on Amazon: