With a slight peppery bite and lots of zest, this Mexican-style salad explodes with flavour.
Ingredients
- 60ml (1/4 cup) extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 3 oranges, peeled, thinly sliced
- 60g baby spinach leaves
- 2 cups watercress sprigs
- 1/2 small red onion, thinly sliced
- 400g can red kidney beans, rinsed, drained
- 120g feta, coarsely chopped
Method
- Step 1Combine the oil and vinegar in a jug. season with salt and pepper.
- Step 2Place orange, spinach, watercress, onion, beans and feta on a serving platter. drizzle over the dressing.
Nutrition
860 kj
Energy
13g
Fat Total
3g
Saturated Fat
5.5g
Fibre
9g
Protein
13g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Chris Jones
- Publication: Australian Good Taste
0