Fresh Spinach, Orange and Red Onion Salad

Orange provides a citrusy flavor to this colorful salad made using spinach and red onions – a perfect side dish ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 4
 

Ingredients

2
medium seedless oranges
Orange juice
3
tablespoons honey
4
teaspoons raspberry vinegar
1
tablespoon olive oil
1/4
teaspoon salt
4
cups torn prewashed fresh spinach, stems removed
1/2
medium red onion, cut into 1/4-inch-thick slices

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LOCATION

Steps

  • 1 With vegetable peeler, peel off four 2 1/2x2-inch strips of orange peel, being careful to remove only orange portion. Cut strips lengthwise into thin slivers.
  • 2 With sharp knife, cut remaining peel and white pith from oranges. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice. If necessary, add orange juice to make 1/2 cup. Add honey, vinegar, oil and salt; beat well with wire whisk.
  • 3 Place onion slices in single layer on cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat for 4 to 5 minutes or just until edges begin to darken.
  • 4 Arrange spinach on serving platter or line individual salad plates with spinach leaves. Arrange orange segments on top of spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture. Garnish with slivers of orange peel.
  • 1 With vegetable peeler, peel off four 2 1/2x2-inch strips of orange peel, being careful to remove only orange portion. Cut strips lengthwise into thin slivers.
  • 2 With sharp knife, cut remaining peel and white pith from oranges. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice. If necessary, add orange juice to make 1/2 cup. Add honey, vinegar, oil and salt; beat well with wire whisk.
  • 3 Place onion slices in single layer on cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat for 4 to 5 minutes or just until edges begin to darken.
  • 4 Arrange spinach on serving platter or line individual salad plates with spinach leaves. Arrange orange segments on top of spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture. Garnish with slivers of orange peel.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
23g
23%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
110%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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