Citrus-Flavored Spinach and Baby Corn Salad

Spinach Baby Corn Salad with oranges

Spinach, baby corn, and tiny orange sections are featured in a salad that yields abundant pleasure with little effort in preparation. This is a perfect one to team with an Asian-style stir-fry or noodle dish.  Photos by Evan Atlas.

Serves: 4 to 6

  • 3 to 4 ounces baby spinach leaves
  • 15-ounce can baby corn, drained
  • 1 heaping cup daikon radish or white turnip, cut into matchsticks
  • 12 baby carrots, sliced in halves or quarters lengthwise
    (depending on thickness), or 1 cup coarsely grated carrot
  • 3 tiny seedless oranges, such as clementines, sectioned,
    or one 11-ounce can mandarine oranges, drained
  • 2 scallions, thinly sliced
  • 1/4 cup toasted slivered almonds
  • Salt and freshly ground pepper to taste


  • 2 tablespoons lemon or lime juice, or more, to taste
  • 1 tablespoon dark sesame oil
  • 2 tablespoons orange juice, preferably fresh
  • 2 teaspoons agave nectar

Combine the salad ingredients in a serving bowl and toss together.

Combine the dressing ingredients in a small bowl and stir together. Pour over the salad just before serving and toss well. Taste to adjust tart / sweet balance, then serve.

Nutrition information
Per serving: Calories: 151; Total fat: 2g; Protein: 3g; Carbs: 31g;  Sodium: 61mg

Spinach Baby Corn Salad with oranges

Spinach Baby Corn Salad with oranges

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