Crisp salad with chayote and orange | Heart and Stroke Foundation

Ingredients

• 1 1/2 tbsp (22 mL) canola oil
• 1 tbsp (15 mL) orange juice
• 1 tbsp (15 mL) white wine vinegar
• 1 tsp (5 mL) sesame oil
• 2 tsp (10 mL) honey
• 1 tbsp (15 mL) orange zest
• 1 1/2 tbsp (20 mL) finely grated fresh ginger
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) ground pepper
• 1 large chayote, unpeeled, cut into thin strips*
• 2 cups (500 mL) spinach
• 1 red bell pepper, seeds removed, cut into strips
• 2 oranges, peeled and cut into segments
• 1/4 small red onion, finely chopped