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.
Tips
- You can substitute chayote with an Asian pear or a green apple.
Makes 4 servings
Cooking time: N/A
Ingredients
Vinaigrette
- 1 1/2 Tbsp canola oil 20 mL
- 1 Tbsp orange juice 15 mL
- 1 Tbsp white wine vinegar 15 mL
- 1 tsp sesame oil 5 mL
- 1 Tbsp honey 15 mL
- 1 Tbsp orange zest 15 mL
- 1 1/2 Tbsp finely grated fresh ginger 20 mL
- 1 tsp Dijon mustard 5 mL
- 1/4 tsp ground pepper 1 mL
Salad
- 1 large chayote, unpeeled, cut into thin strips*
- 2 cups spinach 500 mL
- 1 red bell pepper, seeds removed, cut into strips
- 2 oranges, peeled and cut into segments
- 1/4 small red onion, finely chopped
Instructions
- 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.
Notes
Serving size: 1 1/4 cup (300 mL)
Nutritional Information
Per Serving
Calories | 150 |
Total Fat | 7 g |
Saturated Fat | 0.5 g |
Cholesterol | 0 mg |
Carbohydrates | 23 g |
Fibre | 5 g |
Sugars | 16 g |
Protein | 2 g |
Sodium | 55 mg |
Potassium | 350 mg |
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