Vitamin C from the orange juice, bell pepper and peas helps your body absorb iron in this salad. Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Serves 6.
Dressing:
1 large orange
1 T rice vinegar
2 t low-sodium soy sauce
1 1/2 t dark sesame oil
1 t brown sugar
1 t hot chile sauce (such as Sriracha)
Salad:
2 t canola oil
1 1/2 C thinly sliced red bell pepper
3/4 C thinly sliced carrot
12 oz sugar snap peas, trimmed
1/2 t kosher salt
1/2 C diagonally cut green onions
6-oz pkg fresh baby spinach
1 t sesame seeds, toasted
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1. To prepare dressing, grate 1 t rind; squeeze 1/3 C juice from orange over a bowl. Set rind aside. Combine juice, vinegar and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
2. To prepare salad, heat 2 t canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; saute 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas and salt to pan; saute 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
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