|Serves||4 to 6|
|Total Time||20 minutes|
A magazine article encouraging women to combine iron with vitamin C for the maximum absorption of the iron inspired me to create this recipe.
|2||Tbsp. rice-wine vinegar|
|2||Tbsp. freshly squeezed orange juice|
|⅓||cup extra-virgin olive oil|
|1||tsp. Dijon mustard|
|1||garlic clove, minced|
|~||Pinch of salt|
|1||large bunch of spinach, thoroughly washed, destemmed, and dried|
|1||large carrot (or 2 small carrots), peeled and grated or julienned|
|2 to 3||green onions, thinly sliced into rounds|
|1||ripe avocado, cut into slices|
|½||cup pumpkin seeds, toasted in a dry skillet|
|1||large orange, peeled and cut into segments|
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