Crisp salad with chayote and orange
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.
150 cal Serves 4
Prep time 0h 10m
Total time 0h 10m
Step 1In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
Step 2In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
Step 3Pour vinaigrette over salad, toss and serve.
May substitute chayote with Asian pear or green apple.
Per serving (1 of 4)
- 2 g
- 55 mg
- 350 mg
- Total fat
- 7 g
- Saturated fat
- 0.5 g
- 0 mg
- 23 g
- 5 g
- 16 g
- Added sugars
- 3.5 g
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