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Crisp salad with chayote and orange

Chayote fruit are grown in warmer climates such as Mexico
Recipe and photo provided by CanolaInfo.org
Bowl of spinach with orange segments, red peppers, onion in wooden bowl with vinaigrette in background
4 servings / 10 min 

Prep 10 min / Cook 0 min

Chayote fruit are grown in warmer climates such as Mexico. They are mild in flavour with a crisp texture. Canola oil lets the vinaigrette’s lively taste come to the forefront.

Ingredients

Vinaigrette 

  • 1 1/2 tbsp (22 mL) canola oil 
  • 1 tbsp (15 mL) orange juice 
  • 1 tbsp (15 mL) white wine vinegar 
  • 1 tsp (5 mL) sesame oil 
  • 2 tsp (10 mL) honey
  • 1 tbsp (15 mL) orange zest
  • 1 1/2 tbsp (20 mL) finely grated fresh ginger 
  • 1 tsp (5 mL) Dijon mustard 
  • 1/4 tsp (1 mL) ground pepper 

Salad

  • 1 large chayote, unpeeled, cut into thin strips* 
  • 2 cups (500 mL) spinach 
  • 1 red bell pepper, seeds removed, cut into strips
  • 2 oranges, peeled and cut into segments
  • 1/4 small red onion, finely chopped
Directions
  1. In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
  2. In large bowl, mix chayote, spinach, bell pepper, orange segments and onion. 
  3. Pour vinaigrette over salad, toss and serve.

    *May substitute chayote with Asian pear or green apple.
Nutritional information per serving (1 of 4) 
  • Calories 150
  • Protein 2 g
  • Total Fat 7 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 23 g
  • Fibre 5 g
  • Sugars 16 g
  • Added sugars 3.5 g 
  • Sodium 55 mg
  • Potassium 350 mg