Dressing 2 Tbsp agave nectar 2 Tbsp rice vinegar 2 tsp Bragg’s Liquid Aminos or less-sodium soy sauce 1 tsp dark sesame oil Salad 3 c baby spinach 2 blood oranges, peeled and segmented 1 Bartlett pear, thinly sliced 1⁄4 c dried currants or golden raisins 1⁄2 c toasted almonds, for garnish
- Whisk all dressing ingredients in small bowl.2. In large bowl, combine spinach, oranges, pear, and dried fruit. Toss with light coating of dressing. Garnish with toasted almonds and serve. NUTRITION (per serving) 230 cal, 5 g pro, 37 g carb, 6 g fiber, 27 g sugars, 9 g fat, 0.5 g sat fat, 260 mg sodium MORE: Shrimp & Pumpkin Noodle Salad
