Spinach and Pecan Salad

Spinach and Pecan Salad

Time: 10 mins


  • 150 g baby spinach leaves
  • 1/4 cup toasted pecans, coarsely chopped
  • 150 g snow peas, trimmed and halved
  • 4 medium oranges


  • 1 Combine the baby spinach leaves, nuts and snow peas in a large bowl.
  • 2 Segment the peeled orange over the salad so that none of the juice from the orange is lost; add the orange segments to the bowl.
  • 3 Place the citrus dressing ingredients in a screw-top jar, shake well, pour over the salad and toss gently to combine.
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