Here's a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It's a quick salad for everyday meals and is equally welcome as part of a vegan Thanksgiving feast. Adapted from Vegan Express. Photos by Hannah Kaminsky.

Recipe

Spinach, Orange, and Red Cabbage Salad

5 from 1 vote

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It's a quick salad for everyday meals and is equally welcome as part of winter holiday meals.

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Prep Time: 15

Total Time: 15

Servings: 6 to 8

Ingredients

6 ounces baby spinach
2 cups thinly shredded red cabbage
3 small seedless oranges such as clementine, peeled and sectioned
½ medium crisp flavorful cucumber, halved lengthwise, and thinly sliced
¼ cup toasted slivered almonds
2 tablespoons extra virgin olive oil or as desired
2 tablespoons white balsamic or white wine vinegar or to taste
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.
Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.

Nutrition (Estimate per Serving)

Calories: 121kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 32mgPotassium: 421mgFiber: 4gSugar: 9gVitamin A: 3155IUVitamin C: 61mgCalcium: 84mgIron: 1mg

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