Fresh Spinach, Orange and Red Onion Salad

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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