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    Home » Recipes » Vegan Main Dishes

    Citrus-Flavored Spinach and Baby Corn Salad

    Published: Jun 29, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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
    • ¼ cup toasted slivered almonds
    • Salt and freshly ground pepper to taste

    Dressing:

    • 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

    Explore more of VegKitchen’s:

    • Super Savory Salads
    • Ways to enjoy spinach

     

    « Beet, Cucumber, and Orange Salad
    Nutty Wild Rice and Mushroom Pilaf »

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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