4 cups fresh spinach, stems removed and torn
2 cups orange sections
1 thinly sliced onion
1 tablespoon vegetable oil
1 tablespoon vinegar
3 tablespoons orange juice
Salt and pepper to taste
1.) In a large bowl, combine spinach, orange sections and onion slices. Toss gently.
2.) In a small bowl, combine oil, vinegar and orange juice to make dressing. Mix well.
3.) Pour dressing on top of spinach mixture. Add salt and pepper to taste.
4.) Toss well and serve.
5.) Refrigerate leftovers.
Try with canned mandarin oranges! (Look for ones packed in their own juice instead of heavy syrup).
More About Spinach
How to Select
Choose fresh, crisp, green bunches with no evidence of insect damage.
How to Store
Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. Freeze: Blanch, cool, and freeze in plastic bags.
How to Prepare
Rinse greens in cold water. Dry well; pat between towels, or use a salad spinner. Eat raw: Add to salads, wraps, pitas, and sandwiches. Eat cooked: Steam, microwave, boil, saut, stir-fry, braise, or pure. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.
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