Spinach Salad in Fresh Orange Dressing
September 26, 2000 Other Contributors
About
This is a very good recipe . . . the dressing was great! Another citrus dressing that would work well would include equal parts of olive oil and a mixture of fresh lemon and orange juice.
Stephanie L. Chef / Tester
Ingredients
| Oranges, chilled | 6 ea | |
| Trimmed spinach | 4 cups (1 large bunch) | |
| Trimmed watercress | 1 1/2 cups (1 bunch) | |
| Pine nuts | 1 Tbsp | |
| Minced shallots | 1/3 cup (2-3 large) | |
| Garlic cloves, peeled & minced | 2 ea | |
| White balsamic vinegar | 5 Tbsp | |
| Sherry vinegar | 2 tsp | |
| Freshly ground pepper | to taste |
Directions
- Peel the oranges and remove the white pith. Using a sharp knife, separate the segments of each orange from the membrane over a bowl positioned to catch the juice. Discard seeds. Set orange segments aside. Squeeze the residual juice from the membranes into the bowl and reserve.
- Combine the spinach and watercress in a mixing bowl.
- Put the pine nuts in a small sauté pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the pine nuts to a small bowl.
- Put the shallots, garlic, vinegars and reserved orange juice into the sauté pan. Bring to a bowl over low heat. Stir in the black pepper (to taste), then pour the dressing over the spinach and watercress. Toss to coat.
- Arrange mixture on salad plates. Spoon orange segments on top of each salad and garnish with the pine nuts and (if desired) orange wheels.
Making Orange Wheels
- Slice an unpeeled orange into 1/4-inch rounds.
- Make a cut halfway across each round, from the peel to the core.
- Twist the sides of the cut in opposite directions so that the top half of the round will stand upright when placed on the salad.
Source
This recipe was found on Usenet several years ago. The original source is unknown.
No Comments