Spinach and Red Cabbage Salad with Oranges and Almonds

• 4 to 6 ounces baby spinach
• 1 1/2 cups thinly shredded red cabbage
• 3 small seedless oranges, such as clementines, peeled and sectioned
• 1/2 medium cucumber, scrubbed, halved lengthwise, and thinly sliced
• 1/4 cup toasted slivered almonds
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons white balsamic or white wine vinegar, or to taste
• Salt and freshly ground black pepper

1. Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.
2. Dress as desired with oil and vinegar, then season to taste with salt and pepper.
3. Toss again and serve.
4. This goes nicely with Asian-style dishes, and for use in those kinds of meals, consider replacing the olive oil and vinegar with Sesame-Ginger Salad Dressing (page 222) or its store-bought equivalent.
5. You might also use a small head of radicchio in place of the cabbage.
6. Calories: 121
7. Total Fat: 8g
8. Protein: 3g
9. Carbohydrates: 10g
10. Fiber: 3g
11. Sodium: 30mg

baby spinach, red cabbage, oranges, cucumber, almonds, extra virgin olive oil, white balsamic, salt

Taken from www.epicurious.com/recipes/food/views/spinach-and-red-cabbage-salad-with-oranges-and-almonds-390528 (may not work)