Serves: 2
Total Calories: 152

zest from 1 orange
2 cups oranges slices (approximately 2 oranges)
8 cups organic baby spinach
1/4 cup Vidalia onion
1/4 cup red wine vinegar
2 teaspoons organic extra virgin olive oil
2 tablespoons fresh tarragon leaves minced
2 tablespoons organic pecans (broken pieces)

1. Grate or zest peel from one orange before slicing; set zest aside.
2. Peel oranges and slice them thinly and horizontally, reserving juice that collects during slicing.
3. Wash and dry baby spinach. If using larger spinach, break up large leaves and discard woody stems.
4. Slice onions into whole rings.
5. To prepare the dressing, mix vinegar, olive oil, tarragon, orange zest, and leftover orange juice in a bowl. Whisk together and set aside.
6. Place spinach and onion rings in a large wok with a nonstick surface. Add ¼ cup water, cover, and steam just until spinach wilts, but remains bright green.
7. Arrange on two salad plates, top with orange slices, and sprinkle pecans over top.
8. Sprinkle ? cup dressing over each salad.

Nutritional Facts:

Serves: 2
Total Calories: 152
Calories from Fat: 79

More Recipes from the 7 Color Cuisine Cookbook:
Days at a Glance
Shopping List
Tequila Sole with Avocado Lime Cream
Golden Couscous with Parsley and Green Peas
Wilted Spinach and Orange Salad
Banana Chocolate Nut Shake
Split Pea Soup with Ham
Apple and Arugula Salad
Mediterranean Meat Loaf
Garlic Mashed Potatoes
Savory Beef Stew
Pecan Crusted Chicken with Mustard Dipping Sauce
Blanched Edamame with Slivered Almonds
Blueberry Oat Muffins
Grilled Rib Eye Steak with Cherry Salsa
Summer Vegetable Grill