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.
Recipe Details
Spinach Salad with Blood Oranges and Pistachios Recipe
Ingredients
For Orange-Honey Vinaigrette:
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2 1/2 tablespoons fresh blood orange juice from 1 blood orange
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1 tablespoon sherry vinegar
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2 tablespoons minced shallot
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1/2 teaspoon honey
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3 tablespoons olive oil
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1/4 tsp kosher salt
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Freshly ground black pepper
For Salad:
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3 blood oranges, segmented
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5 ounces baby spinach
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1/4 cup shelled pistachios
Directions
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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.
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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
Nutrition Facts (per serving) | |
---|---|
199 | Calories |
14g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 199 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 2g | 9% |
Cholesterol 0mg | 0% |
Sodium 142mg | 6% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 11g | |
Protein 4g | |
Vitamin C 71mg | 354% |
Calcium 88mg | 7% |
Iron 2mg | 9% |
Potassium 472mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |