Healthy Spinach Salad with Tangy Orange Poppyseed Dressing

INGREDIENTS

1/4 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons sugar 1 tablespoon olive oil 1 teaspoon grated orange peel 1 teaspoon poppy seeds 1/4 teaspoon salt 9 cups washed and torn spinach leaves 1 can (15 ounces) chilled mandarin orange segments, drained 1‑1/2 cups fresh sliced mushrooms 1 small red onion, sliced and separated into rings 3 cooked egg whites, coarsely chopped

PREPARATION:

1. To prepare vinaigrette, combine orange juice, red wine vinegar, sugar, olive oil, orange peel, poppyseeds and salt in small bowl until well blended; set aside.
2. To prepare salad, combine spinach, orange segments, mushrooms, onion and egg whites in large serving bowl. Just before serving, pour vinaigrette over spinach mixture; toss to coat. Serve immediately.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 2-1/2 cups salad mixture with 1 tablespoon plus 2 teaspoons vinaigrette Sodium 196 mg Protein 5 g Fiber 3 g Carbohydrate 17 g Saturated Fat <1 g Total Fat 3 g Calories from Fat 22 % Calories 106 DIETARY EXCHANGE: Fat 1/2 Vegetable 3