Orange Segment and Sesame Salad

Ingredients

Us (Imperial)
Aus (Metric)

2 oranges

1 lime

1 tablespoon soy sauce or tamari

3 tablespoons grapeseed oil

6 cups baby spinach leaves

2 cups frisée lettuce leaves, white parts removed

2/3 cup thinly sliced hothouse cucumber

1 teaspoon toasted sesame seeds

2 oranges

1 lime

3 teaspoons soy sauce or tamari

2 tablespoons grapeseed oil

6 cups baby spinach leaves

2 cups curly endive leaves, white parts removed

2/3 cup thinly sliced continental cucumber

1 teaspoon toasted sesame seeds

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The dressing and orange segments can be prepared 8 hours ahead, covered separately and refrigerated.

Make-Ahead:

The dressing and orange segments can be prepared 8 hours ahead, covered separately and refrigerated.

Into a large bowl, grate the zest of 1 orange and the lime.

Into the same bowl, squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime. Whisk in the soy sauce and the oil. Set the dressing aside.

Segment the remaining 3 oranges.

In a large mixing bowl, combine the spinach, frisée, cucumber, and orange segments. Drizzle the dressing over the salad and gently toss to coat.

Divide the salad among 4 serving plates. Sprinkle with toasted sesame seeds and serve.

Into a large bowl, grate the zest of 1 orange and the lime.

Into the same bowl, squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime. Whisk in the soy sauce and the oil. Set the dressing aside.

Segment the remaining 3 oranges.

In a large mixing bowl, combine the spinach, curly endive, cucumber, and orange segments. Drizzle the dressing over the salad and gently toss to coat.

Divide the salad among 4 serving plates. Sprinkle with toasted sesame seeds and serve.