Crisp Salad with Chayote and Orange

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. Recipe courtesy of CanolaInfo.

Makes
4
  • 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 honey (15 mL)
    • 1 Tbsp orange zest (15 mL)
    • 1 1/2 Tbsp fresh ginger finely grated (20 mL)
    • 1 tsp Dijon mustard (5 mL)
    • 1/4 tsp ground pepper (1 mL)

    Salad

    • 1 large chayote unpeeled, cut into thin strips* (1)
    • 2 cups spinach (500 mL)
    • 1 red bell pepper seeds removed, cut into strips (1)
    • 2 oranges peeled and cut into segments (2)
    • 1/4 small red onion finely chopped (1/4)
  • Directions
    1. In a small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
    2. In a large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
    3. Pour vinaigrette over salad, toss and serve.

    Tip: *You can substitute chayote with an Asian pear or a green apple.

Nutritional Analysis

Serving Size
1 1/4 cup (300 mL)
Servings
4
Calories
150
Total Fat
7 g
Saturated Fat
0.5 g
Cholesterol
0 mg
Sodium
55 mg
Carbohydrates
23 g
Fiber
5 g
Sugars
16 g
Protein
2 g
Potassium
350 mg

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