Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
Recipe information
Yield
serves 4
Ingredients
Citrus-Cumin Vinaigrette
Preparation
Step 1
Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into 1/4-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.
Citrus-Cumin Vinaigrette
Step 2
Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.
Step 3
Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 144
Step 6
Fat: 4g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 27g
Step 9
Sodium: 55mg
Step 10
Protein: 3g
Step 11
Fiber: 7g
