Asian Snap Pea Salad with Sesame-Orange Dressing

Cooking Light says: "Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this Asian snap pea salad."
We say the spicy dressing MAKES this salad ~ so good! We had this on the side with Sauteed Halibut with Mushroom Sauce, and the flavors worked really well together.

Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients:
Dressing:
1 large orange
1 tablespoon rice vinegar
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon brown sugar
1 teaspoon hot chile sauce (such as Sriracha)
Salad:
2 teaspoons canola oil
1 1/2 cups thinly sliced red bell pepper
3/4 cup thinly sliced carrot
12 ounces sugar snap peas, trimmed
1/2 teaspoon kosher salt
1/2 cup diagonally cut green onions
1 (6-ounce) package fresh baby spinach
1 teaspoon sesame seeds, toasted

Preparation:
1. To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
2. To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.

Nutritional Information:
Calories: 98
Fat: 3.1g
Saturated fat: 0.3g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.1g
Protein: 3g
Carbohydrate: 15.7g
Fiber: 4.5g
Cholesterol: 0.0mg
Iron: 2.1mg
Sodium: 318mg
Calcium: 83mg