Spinach Salad with Aduki Beans and Tangerine Vinaigrette

Spinach Salad with Aduki Beans and Tangerine Vinaigrette
Contributor
Whole Foods Market

Here's a light vegetable side dish to balance out your Thanksgiving table. To make ahead, simply prepare the vinaigrette and satsumas, pack everything separately, and toss all together just before serving. For an entrée salad, add raw vegetables and double the beans.

8
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 satsumas or clementines, divided
  • 2 Tablespoons white-wine vinegar
  • 2 Tablespoons Dijon mustard
  • 1/4 Teaspoon black pepper
  • 1 Cup thinly sliced red onion, rinsed and drained
  • One 15-ounce can no-salt-added aduki beans, rinsed and drained
  • 1 Pound baby spinach
  • 1/4 Cup chopped fresh parsley

Directions

In a large bowl, whisk together 1/4 cup satsuma juice (from about 2 satsumas), vinegar, mustard, and pepper. Use a paring knife to cut the peel and pith from remaining satsumas. Working over the bowl to catch any additional juices, cut out each segment and add to the vinaigrette. Add onion, beans, spinach, and parsley and toss well. Serve immediately.

Nutritional Facts

Total Fat
2g
3%
Sugar
12g
13%
Saturated Fat
1g
4%
Carbohydrate, by difference
53g
41%
Protein
8g
17%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
108µg
100%
Calcium, Ca
13mg
1%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
80mg
11%
Selenium, Se
5µg
9%
Sodium, Na
255mg
17%
Water
30g
1%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.