1 bunch fresh spinach (6 cups)
1 red or yellow bell pepper, cut into strips
1/4 - 1/2 cup thinly sliced red onion
1 orange, peeled and sliced into thin rounds
1 tablespoon sesame seeds
2 tablespoons seasoned rice vinegar
1 tablespoon orange juice concentrate
1 tablespoon water
Trim off the spinach stems and carefully wash the leaves. Dry, then tear any large leaves into bite-size pieces. Place in a salad bowl along with the pepper, onion, and orange slices.
Toast the sesame seeds in a 400° F oven for 10 minutes. Transfer to a blender and grind into a powder. Add the vinegar, orange juice concentrate, and water and blend to mix. Pour over the salad and toss just before serving.
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