Spinach salad with oranges and almonds
The colors at the farmer's markets have changed from reds and yellows to deep greens and oranges thus this week's simple, fresh and tasty recipe.
This recipe also gives you the chance to determine how many "stars" your family and friends would give your kitchen. If it got Michelin's 3 stars, there would be no pith anywhere to be seen on the orange segments. I may have only gotten 3/4 of a star.
The flavor of the oranges makes a big difference here. Sample them at your favorite farmers' market before deciding to try this recipe.
Ingredients
- 6 tablespoons canola oil
- 4 tablespoons fresh orange juice (organic navels are great)
- 3 scallions, white and light green parts minced
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh tarragon, minced
- 2 teaspoon orange zest (Remember the Microplane® grater that can make your day.)
- 4 oranges
- Enough fresh spinach for six people, washed well and dried
- 1/2 cup sliced almonds, toasted by tossing in a skillet
Directions
- This is the defining moment: peel the oranges and over a bowl, remove the pith from the outside and separate the segments removing however much of the membranes you can tolerate.
- Mix the first seven ingredients.
- Toss the orange segments with the spinach and dressing in a large salad bowl.
- Top with the toasted almonds.