Crisp Salad with Chayote and Orange

14 15 145
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Crisp Salad with Chayote and Orange
Health Highlights


1 1/2 tbsp Canola oil (vinaigrette)
1 tbsp Orange juice (vinaigrette)
1 tbsp White wine vinegar (vinaigrette)
1 tsp Sesame oil (vinaigrette)
1 tbsp Honey (vinaigrette)
1 tbsp Orange peel (zest) (vinaigrette)
1 1/2 tbsp minced Ginger root (vinaigrette)
1 tsp Dijon mustard (vinaigrette)
1 dash Black pepper (vinaigrette)
1 fruit (14.6 cm x 7.3 cm x 6 cm) Chayote fruit (salad - unpeeled and cut into strips - can use an Asian pear or green apple)
2 cup Spinach (salad)
1 large pepper(s) Red bell pepper (salad - cut into strips)
2 medium Orange (salad - peeled and cut into segments)
1 small Red onion (finely chopped)


In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.

In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.

Pour vinaigrette over salad, toss and serve.

Nutrition Facts

Per Portion

Calories 145
Calories from fat 61
Calories from saturated fat 5.2
Total Fat 6.8 g
Saturated Fat 0.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 35 mg
Potassium 408 mg
Total Carbohydrate 20.4 g
Dietary Fiber 3.3 g
Sugars 14.0 g
Protein 2.1 g

Dietary servings

Per Portion

Fruit 1.1
Vegetables 1.2

Energy sources