Spinach-Chayote Salad with Orange Vinaigrette
With Mazola® Canola Olive Oil Blend
SERVING SIZE
10 SERVINGS
TOTAL TIME
15 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
DRESSING:
- 1/2 teaspoon grated orange peel
- 1/2 cup fresh orange juice
- 3 tablespoons Mazola® Canola Olive Oil Blend
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
SALAD:
- 1 chayote, peeled, seeded and thinly sliced
- 6 to 8 ounces fresh spinach OR other greens, stems removed, leaves torn into bite-size pieces
- 1 can (11 ounces) mandarin oranges in light syrup, drained
- 1 small cucumber, thinly sliced
- 2 tablespoons sliced green onion
Instructions:
- In a jar with a tight-fitting lid, combine dressing ingredients. Cover and shake until completely blended. Put chayote in a large bowl; stir in 2 tablespoons dressing, let sit for 5 to 10 minutes.
- Add remaining salad ingredients. Toss to mix well. Pour remaining dressing over salad and toss lightly.
Recipe Tip: The chayote (chi-Oh-tay) is a mild-flavoured squash, also called mirliton (MIR-lih-ton). A vegetable peeler works well to remove the skin except at the puckered end; you’ll need a sharp knife for that. Then cut the squash in half lengthwise to remove its one seed. Use chayote raw in salads, cook it like summer squash or stuff and bake it like acorn squash.
