Mandarin Spinach Salad with Orange Vinaigrette

The citrus juice in this dressing makes the salad especially refreshing. Plain gelatin thickens the dressing just enough to make it more texturally pleasing, without adding calories.  Calories, fat and cholesterol were reduced by:

• reducing the amount of walnuts
• reducing the amount of oil and replacing it in part with additional lime juice and orange juice
• Thickening the dressing with gelatin rather than more oil

Vinaigrette:

1/4 cup orange juice

2 Tbs lime juice

1 Tbs honey

2 tsp walnut or peanut oil

1/2 tsp salt

1/4 tsp plain gelatin

1/8 tsp ground black pepper

Salad:

1 bag washed torn or baby spinach (6 oz.)

1 can mandarin oranges (15 oz) drained

1 avocado, chopped

1/2 red onion, thinly sliced

2 Tbs chopped walnuts, toasted

TO MAKE THE VINAIGRETTE:  In a small glass measuring cup, whisk together the orange juice, lime juice, honey, oil, salt, gelatin, and pepper.  Let stand for 5 min. for the gelatin to soften.

TO MAKE THE SALAD:  Divide the spinach among 6 plates.  Top with oranges, avocado, onion, and walnuts.  Whisk then drizzle the vinaigrette over the salad before serving.

Makes 6 servings

149 calories, 3 g protein, 9 g fat, 17 g carbohydrates

Hint:  To toast walnuts, place them in a dry skillet over medium heat.  Cook, shaking the pan often, for 2 minutes, or until lightly browned and fragrant.