Spinach Salad with Blood Oranges and Pistachios Recipe
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This salad uses blood oranges two ways. First they're juiced for the blood orange-honey vinaigrette and second, the segments sit on a bed of spinach and pistachios.
Check out other recipes from An Early Spring Dinner.
- Yield:makes 4 servings
- Active time: 15 minutes
- Total time:15 minutes
Ingredients
- For Orange-Honey Vinaigrette:
- 2 1/2 tablespoons fresh blood orange juice from 1 blood orange
- 1 tablespoon sherry vinegar
- 2 tablespoons minced shallot
- 1/2 teaspoon honey
- 3 tablspoons olive oil
- Kosher salt
- Freshly ground black pepper
- For Salad:
- 3 blood oranges, segmented
- 5 ounces baby spinach
- 1/4 cup shelled pistachios
Directions
-
1.
Make Vinaigrette: In a small bowl, whisk together blood orange juice, vinegar, shallot, and honey. Whisking constantly, slowly drizzle in olive oil, then season with salt and pepper to taste.
-
2.
Put spinach, pistachios, and oranges in a large bowl. Add vinaigrette. Season with salt and pepper and toss until salad is evenly coated. Serve immediately
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