Spinach and Orange Salad Recipe
Ingredients
| Peanuts | 2 Tablespoon | |
| Pumpkin seeds | 2 Tablespoon | |
| Sunflower oil | 3 Tablespoon | |
| Red wine vinegar | 2 Teaspoon | |
| Orange | 1 | |
| Baby spinach | 75 Gram | |
| Red onion | 1/2 , sliced | |
| Dried cranberries | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste |
Directions
1. The evening before, heat a frying pan and dry-fry the peanuts, if using, and pumpkin seeds over a medium heat for 1 minute, continuously stirring, until you can smell the aroma. When they are cool, pack into an airtight container.
2. Mix together the oil, vinegar, salt and pepper in a jar and shake well.
3. Divide the orange, spinach, onion and cranberries between 2 airtight containers. Refrigerate overnight along with the dressing; the second portion will keep for up to 3 days.
4. To assemble the salad, sprinkle the nuts and seeds over both portions of salad, then pour half the dressing over the lunchbox portion, saving the rest for the second portion.
2. Mix together the oil, vinegar, salt and pepper in a jar and shake well.
3. Divide the orange, spinach, onion and cranberries between 2 airtight containers. Refrigerate overnight along with the dressing; the second portion will keep for up to 3 days.
4. To assemble the salad, sprinkle the nuts and seeds over both portions of salad, then pour half the dressing over the lunchbox portion, saving the rest for the second portion.
Chef
