Spinach Salad with Orange Sesame Dressing

Makes about 6 1-cup servings

1 bunch fresh spinach (about 5 cups of leaves)
1 red or yellow bell pepper, seeded and cut into strips
¹/₂ cup thinly sliced red onion
1 orange
1 tablespoon sesame seeds
2 tablespoons seasoned rice vinegar
1 tablespoon orange juice concentrate
1 tablespoon water

Trim off spinach stems. Carefully wash the leaves, dry them, then tear any large leaves into bite-size pieces. Place in a salad bowl along with bell pepper and onion.

Peel the orange, then cut it in half from top to bottom. Slice each half into thin half circles and add to the salad.

Spread sesame seeds out on pan and toast in a 400°F toaster oven (or regular oven) for 10 minutes. Transfer to a blender and grind into a powder. Transfer to a separate bowl and mix with vinegar, orange juice concentrate, and water. Pour over salad and toss just before serving.

Per 1-cup serving

• Calories: 47
• Fat: 1.2 g
• Saturated Fat: 0.2 g
• Calories from Fat: 22.2%
• Cholesterol: 0 mg
• Protein: 1.6 g
• Carbohydrates: 8.6 g
• Sugar: 5.9 g
• Fiber: 1.9 g
• Sodium: 100 mg
• Calcium: 39 mg
• Iron: 0.9 mg
• Vitamin C: 61 mg
• Beta Carotene: 1747 mcg
• Vitamin E: 0.9 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.