Citrus Spinach Salad

citrus spinach salad

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. 

Dressing: 

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: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1488574847&sr=8-1&keywords=recipes+for+a+cheery+life