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.

　　

Ingredients

serves 4

　　2 oranges

　　1 jícama (about 1 1/2 pounds), peeled and julienned

　　3 ounces baby spinach, rinsed

　　Citrus-Cumin Vinaigrette (recipe follows)

　　

Citrus-Cumin Vinaigrette

1 teaspoon cumin seeds

　　1/2 cup fresh orange juice

　　2 tablespoons fresh lemon juice

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon honey

　　2 teaspoons Dijon mustard

　　Freshly ground pepper

　　Pinch of coarse salt

　　(makes 3/4 cup)

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.