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Spinach Salad with Adzuki Beans and Satsuma Vinaigrette

Serves 8
Time 10 min
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.
Ingredients
  • 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 (15.0-ounce) can no-salt-added adzuki beans, drained and rinsed
  • 1 (1.0-pound) package baby spinach
  • 1/4 cup chopped fresh flat-leaf parsley
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (15.0-ounce) can no-salt-added adzuki beans, drained and rinsed
  • 1 (1.0-pound) package baby spinach
  • 1/4 cup chopped fresh flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.