Orange Segment and Sesame Salad

Ingredients

2 oranges
1 lime
1 tablespoon soy sauce or tamari
3 tablespoons grapeseed oil
6 cups baby spinach leaves
2 cups frisée lettuce leaves, white parts removed
2/3 cup thinly sliced hothouse cucumber

1 teaspoon toasted sesame seeds

2 oranges
1 lime
3 teaspoons soy sauce or tamari
2 tablespoons grapeseed oil
6 cups baby spinach leaves

2 cups curly endive leaves, white parts removed

2/3 cup thinly sliced continental cucumber 
1 teaspoon toasted sesame seeds

Directions

PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:

The dressing and orange segments can be prepared 8 hours ahead, covered separately and refrigerated.

Make-Ahead:

The dressing and orange segments can be prepared 8 hours ahead, covered separately and refrigerated.

Into a large bowl, grate the zest of 1 orange and the lime.

Into the same bowl, squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime. Whisk in the soy sauce and the oil. Set the dressing aside.

Segment the remaining 3 oranges.

In a large mixing bowl, combine the spinach, frisée, cucumber, and orange segments. Drizzle the dressing over the salad and gently toss to coat.

Divide the salad among 4 serving plates. Sprinkle with toasted sesame seeds and serve. 

Into a large bowl, grate the zest of 1 orange and the lime.

Into the same bowl, squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime. Whisk in the soy sauce and the oil. Set the dressing aside.

Segment the remaining 3 oranges.

In a large mixing bowl, combine the spinach, curly endive, cucumber, and orange segments. Drizzle the dressing over the salad and gently toss to coat.

Divide the salad among 4 serving plates. Sprinkle with toasted sesame seeds and serve.