Spinach Salad with Aduki Beans and Tangerine Vinaigrette

Contributor
Spinach Salad with Aduki Beans and Tangerine Vinaigrette
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
109
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.

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.

Nutritional Facts

Total Fat
0.6g
0.9%
Sugar
6g
N/A
Protein
6g
13%
Carbs
22g
7%
Vitamin A
274µg
30%
Vitamin B6
0.2mg
10.7%
Vitamin C
47mg
78%
Vitamin E
2mg
9%
Vitamin K
306µg
100%
Calcium
120mg
12%
Fiber
5g
21%
Folate (food)
164µg
N/A
Folate equivalent (total)
164µg
41%
Iron
3mg
19%
Magnesium
82mg
20%
Monounsaturated
0.1g
N/A
Niacin (B3)
0.9mg
4.4%
Phosphorus
97mg
14%
Polyunsaturated
0.2g
N/A
Potassium
694mg
20%
Riboflavin (B2)
0.2mg
8.9%
Sodium
91mg
4%
Thiamin (B1)
0.2mg
10.5%
Zinc
1mg
6.7%

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