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.
- 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
- 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
- In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
- In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
- 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