Here's a light vegetable side dish to balance out your holiday table. To make ahead, simply prepare the vinaigrette and satsumas, pack everything separately and toss all together just before serving. For an main dish salad, add raw veggies and double the beans.
Home » Recipes » Spinach Salad with Adzuki Beans and Satsuma Vinaigrette
6 satsumas or clementines, divided
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon ground black pepper
1 cup very thinly sliced red onion
1 (15-ounce) can no-salt-added adzuki beans, drained and rinsed
1 (1-pound) package baby spinach
1/4 cup chopped fresh flat-leaf parsley
In a large bowl, whisk together 1/4 cup satsuma juice (from about 2 satsumas), vinegar, mustard and pepper. Use a paring knife to cut the peel and pith from remaining satsumas. Working over the bowl to catch any additional juices, cut out each segment and add to the vinaigrette. Add onion, beans, spinach and parsley and toss well. Serve immediately.
Per Serving:100 calories (0 from fat), 135mg sodium, 22g carbohydrates, (6 g dietary fiber, 6g sugar), 5g protein.
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