Vitamin C Salad with Lemon Ginger Dressing
| 12 |
15 |
442 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
0 min |
2
|
A deliciously colorful salad with refreshing citrus flavors!
Ingredients
|
2 cup
|
Spinach
(rinsed)
|
|
1/2 medium pepper(s)
|
Red bell pepper
(sliced long and thin)
|
|
1/2 medium pepper(s)
|
Yellow bell pepper
(sliced long and thin)
|
|
1 medium fruit (6cm dia)
|
Tangerine (mandarin), raw
(peeled and separated)
|
|
2 tbsp
|
Pumpkin seeds (pepitas)
|
|
1 tbsp hulled
|
Hemp seeds, shelled
|
|
1/4 cup
|
Olive Oil, Extra Virgin
(dressing)
|
|
1/2 cup
|
Lemon juice
(dressing)
|
|
2 tbsp
|
Honey
(or maple syrup, dressing)
|
|
2 tbsp minced
|
Ginger root
(dressing)
|
|
1 pinch
|
Himalayan sea salt
(dressing)
|
|
1 dash
|
Black pepper
(dressing)
|
Instructions
- In a large salad bowl, combine the spinach, red and yellow bell pepper, tangerine sections, pumpkin seeds, and hemp seeds.
- Glass measuring cup, whisk together the olive oil, lemon juice, honey, ginger root, salt, and pepper to make the dressing.
- Drizzle dressing over salad and toss to coat.
- Serve immediately.
Notes:
Nutritional Highlights:
Spinach is extremely nutrient-dense and an excellent source of vitamin K, carotenes, vitamin C, and folic acid.
Tangerines are rich in vitamin C, which aids in the absorption of iron from plant and animal food sources.
Nutrition Facts
Per Portion
Calories
442
Calories from fat
290
Calories from saturated fat
42
Total Fat
32 g
Saturated Fat
4.7 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.3 g
Monounsaturated Fat
19.8 g
Cholesterol
0
Sodium
122 mg
Potassium
516 mg
Total Carbohydrate
34 g
Dietary Fiber
3.2 g
Sugars
24.9 g
Protein
5.3 g
Dietary servings
Per Portion
| Fruit |
1.0 |
| Meat Alternative |
0.3 |
| Vegetables |
1.8 |
Energy sources
Meal Type(s)
