Spinach Salad with Citrus Vinaigrette

Name: Spinach Salad with Citrus Vinaigrette
Yield: 4 to 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon freshly squeezed orange juice; 1 teaspoon fresh thyme leaves, chopped; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (10-ounce) bag of spinach (about 6 cups); 2 oranges, cut into segments (see Note); 1/2 cup sliced almonds, toasted (see page 168); 1/2 red onion, thinly sliced; Salt and freshly ground black pepper; Parmesan Frico (page 229)

January 26, 2012

When I make a salad I like to bring in lots of different textures and flavors. This one has citrus for zing, herbs for freshness, and nuts for crunch. The citrus vinaigrette cuts through the raw spinach flavor.

Recipe information

Yield
4 to 6 servings

Ingredients

Citrus Vinaigrette

1/2 cup extra-virgin olive oil

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1 teaspoon fresh thyme leaves, chopped

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Spinach Salad

1 (10-ounce) bag of spinach (about 6 cups)

2 oranges, cut into segments (see Note)

1/2 cup sliced almonds, toasted (see page 168)

1/2 red onion, thinly sliced

Salt and freshly ground black pepper

Parmesan Frico (page 229)

Preparation

Step 1
Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
Step 2
Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
Note
Step 3
To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

Everyday Pasta

TagsSalad Spinach Leafy Greens Vegetable Orange Citrus Fruit Almond Nut Side Dinner Gluten Free Vegetarian Quick Easy Weeknight Meals No-Cook Cookbooks

Recipe information

Ingredients

Citrus Vinaigrette

Spinach Salad

Preparation

Step 1

Step 2

Note

Step 3

Recipe notes