This colorful salad dresses up a plate, especially if the central dish is monochromatic. With spinach and oranges, it packs a lot of valuable vitamins. I recommend this salad frequently throughout the book.

　　

Ingredients

4 to 6 servings

　　4 to 6 ounces baby spinach

　　1 1/2 cups thinly shredded red cabbage

　　3 small seedless oranges, such as clementines, peeled and sectioned

　　1/2 medium cucumber, scrubbed, halved lengthwise, and thinly sliced

　　1/4 cup toasted slivered almonds

　　1 1/2 tablespoons extra virgin olive oil

　　1 1/2 tablespoons white balsamic or white wine vinegar, or to taste

　　Salt and freshly ground black pepper

　　

Step 1

Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.

　　

Step 2

Dress as desired with oil and vinegar, then season to taste with salt and pepper. Toss again and serve.

　　

variation

Step 3

This goes nicely with Asian-style dishes, and for use in those kinds of meals, consider replacing the olive oil and vinegar with Sesame-Ginger Salad Dressing (page 222) or its store-bought equivalent. You might also use a small head of radicchio in place of the cabbage.

　　

nutrition information

Step 4

Calories: 121

　　

Step 5

Total Fat: 8g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrates: 10g

　　

Step 8

Fiber: 3g

　　

Step 9

Sodium: 30mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).