Blood Orange Spinach Salad
Spinach is accompanied by a dressing highlighted with balsamic-marinated shallots and fresh blood-orange juice and zest.
Foto: RecipeGirl
Ingredients
- 2 tablespoons finely chopped shallots
- 2 tablespoons balsamic vinegar
- zest from one orange
- ⅓ cup blood orange juice, (freshly squeezed (use the zested orange))
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, (to taste)
- 2 medium blood oranges, (peeled and segmented)
- 3 cups (5 ounces) fresh baby spinach
- 2 tablespoons pine nuts, (toasted)
- 4 ounces crumbled gorgonzola or blue cheese
Steps
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In a small bowl, combine the shallots and vinegar. Let the shallots sit in the vinegar for about 20 minutes.
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Add the orange zest and juice to the shallots. In a thin, steady stream, whisk the olive oil into the shallots, whisking until the dressing is well combined. Add salt and pepper, to taste.
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Remove the white pith and membranes as much as possible from the segmented oranges.
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Place the spinach in a large bowl and toss with enough dressing to coat. Add in the pine nuts, gorgonzola and orange segments and toss lightly until mixed.
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Serve immediately, drizzling more dressing if needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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