Salad, Asian Snap Pea with Sesame-Orange Dressing

By fireandfrost

Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this salad. Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.

Ingredients

• Dressing:
• 1 large orange
• 1 tablespoon rice vinegar
• 2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon hot chile sauce (such as Sriracha)
• Salad:
• 2 teaspoons canola oil
• 1 1/2 cups thinly sliced red bell pepper
• 3/4 cup thinly sliced carrot
• 12 ounces sugar snap peas, trimmed
• 1/2 teaspoon kosher salt
• 1/2 cup diagonally cut green onions
• 1 (6-ounce) package fresh baby spinach
• 1 teaspoon sesame seeds, toasted

Preparation

Step 1

1. To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.

2. To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.