Blood Orange Spinach Salad
Blood Orange Spinach Salad requires approximately 25 minutes from start to finish. This recipe makes 6 servings with 178 calories, 6g of protein, and 15g of fat each. For $1.0 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as an affordable salad. Plenty of people made this recipe, and 113 would say it hit the spot. This recipe from Recipe Girl requires baby spinach, shallots, blood orange zest, and gorgonzola. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 93%, this dish is great. Try Spinach Feta Blood Orange Salad, Spinach, Blood Orange and Macadamia Nut Salad, and seared wild salmon with beet, blood orange and spinach salad for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Ingredients:
3 cups (5 ounces) fresh baby spinach
2 Tablespoons balsamic vinegar
1/3 cup blood orange juice, freshly squeezed (use the zested orange)
2 medium blood oranges, peeled & segmented
4 ounces Gorgonzola or blue cheese
3 Tablespoons extra-virgin olive oil
2 Tablespoons pine nuts, toasted
2 Tablespoons finely chopped shallots
Equipment:
bowl
whisk
Cooking instruction summary:
1. In a small bowl, combine shallots and vinegar. Let shallots sit in the vinegar for about 20 minutes.2. Add orange zest and juice to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until dressing is well combined. Add salt and pepper, to taste.3. Remove white pith and membranes as much as possible from segmented oranges.4. Place spinach in a large bowl and toss with enough dressing to coat. Add in pine nuts, Gorgonzola and orange segments and toss lightly until mixed.5. Serve immediately, drizzling more dressing if needed.
Step by step:
1. In a small bowl, combine shallots and vinegar.
2. Let shallots sit in the vinegar for about 20 minutes.
3. Add orange zest and juice to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until dressing is well combined.
4. Add salt and pepper, to taste.
5. Remove white pith and membranes as much as possible from segmented oranges.
6. Place spinach in a large bowl and toss with enough dressing to coat.
7. Add in pine nuts, Gorgonzola and orange segments and toss lightly until mixed.
8. Serve immediately, drizzling more dressing if needed.
Nutrition Information:
