- What to cook
- Spinach and Orange Salad with Orange Vinaigrette
Spinach and Orange Salad with Orange Vinaigrette
Use baby spinach as salad leaves and you’ll find a whole new zest for salads.
Citrus brightens up baby spinach.
Serves 4 people
A tangy and tasty salad ideal for Sunday brunch.
1/2 tsp grated orange rind
2 Tbs olive oil
2 Tbs orange juice
2 Tbs balsamic vinegar
A bag of baby spinach
2 navel oranges, peeled and cut into bite size pieces
Salt and black pepper to taste
1 handful of toasted pine nuts
For the vinaigrette, mix the orange rind, olive oil, orange juice, and balsamic vinegar in a small bowl.
Add salt and pepper to taste and whisk everything to mix well.
In a large salad bowl toss together the spinach, orange pieces and pine nuts.
Add the vinaigrette and toss.