Oriental Winter Salad


  • 6 cups (about 6 oz./170 g) lightly packed rinsed - crisped spinach leaves
  • 1/4 cup (60 ml) unseasoned rice vinegar or white wine vinegar
  • 2 tablespoons (30 ml) reduced-sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon Oriental sesame oil
  • 2 teaspoons sesame seeds
  • 2 teaspoons salad oil
  • 5 cups (355 g) broccoli flowerets
  • 1 pound (455 g) carrots - cut into 1/4-inch (6-mm) slanting slices
  • 1 1/2 cups (180 g) thinly sliced celery
  • 1 medium-size onion - thinly sliced


Arrange spinach leaves on a large platter; cover and set aside. In a small bowl, stir together vinegar, soy sauce, honey, and sesame oil; set aside.

In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside.

Heat 1 teaspoon of the salad oil in pan over medium-high heat. When oil is hot, add half each of the broccoli, carrots, celery, and onion.

Stir-fry until vegetables are hot and bright in color (about 3 minutes). Add 1/3 cup (80 ml) water to pan, cover, and cook until vegetables are just tender to bite (about 3 minutes).

Uncover and continue to cook, stirring, until liquid has evaporated (1 to 2 more minutes).

Remove vegetables from pan and set aside.

Repeat to cook remaining broccoli, carrots, celery, and onion, using remaining 1 teaspoon salad oil and adding 1/3 cup (80 ml) water after the first 3 minutes of cooking.

Return all cooked vegetables to pan and stir in vinegar mixture.

Spoon vegetables onto spinach-lined platter and sprinkle with sesame seeds.

Recipe Health Review:

How Healthy is the Oriental Winter Salad Recipe?

Recipe makes: 6 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 118
Carbohydrates: 20
Total Fat: 3
Saturated Fat: 0
Cholesterol: 0
Sodium: 297
Good for You
Fiber: 7
Protein: 6
Weight Watchers
Points: 2