Source: Julie DesGroseilliers, Dt.P. | Category: Diabetes-Friendly, Heart-Smart, Salads

Crisp Salad with Chayote and Orange

Chayote fruit are grown in warmer climates such as Mexico. They are mild in flavour with a crisp texture. Canola oil lets the vinaigrette’'s lively taste come to the forefront.

Crisp Salad with Chayote and Orange

Ingredients

  • Vinaigrette 
  • 1 1/2 Tbsp canola oil 20 mL
  • 1 Tbsp orange juice 15 mL
  • 1 Tbsp white wine vinegar 15 mL
  • 1 tsp sesame oil 5 mL
  • 1 Tbsp honey15 mL
  • 1 Tbsp orange zest 15 mL
  • 1 1/2 Tbsp finely grated fresh ginger 20 mL
  • 1 tsp Dijon mustard 5 mL
  • 1/4 tsp ground pepper 1 mL  
  • Salad
  • 1 large chayote, unpeeled, cut into thin strips*
  • 2 cups spinach 500 mL
  • 1 red bell pepper, seeds removed, cut into strips
  • 2 oranges, peeled and cut into segments
  • 1/4 small red onion, finely chopped 

Instructions

  • 1. In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
  • 2. In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
  • 3. Pour vinaigrette over salad, toss and serve.
  • Cook'’s Note: *May substitute chayote with Asian pear or green apple.

Yield

4 servings

serving size

1 1/4 cup (300 mL)

nutritional analysis

Per Serving

Calories150
Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates23 g
Fiber5 g
Protein2 g
Sodium55 mg