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Wilted Spinach Salad with Oranges

Chef.Foodie's picture
Ingredients
  Oranges 2 Medium
  Onion 1 Small, thinly sliced
  Balsamic vinegar/Red wine vinegar 1⁄4 Cup (4 tbs)
  Salad oil 1 Tablespoon
  Dry tarragon 1⁄2 Teaspoon
  Torn spinach leaves 4 Cup (64 tbs), lightly packed, rinsed and crisped
  Coarsely ground pepper To Taste
Directions

Grate 1 teaspoon peel (colored part only) from one of the oranges; place grated peel in a medium-size frying pan and set oranges aside.
To pan, add onion, vinegar, oil, and tarragon.
Place over low heat, cover, and cook until onion is tender to bite (about 10 minutes).
Meanwhile, with a sharp knife, cut peel and all white membrane from outside of oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments.
When onion is cooked, add orange segments and any juice to pan; cook, stirring, just until oranges are hot (about 1 minute).
Place spinach in a salad bowl and pour orange mixture over it; toss to mix well.
Season to taste with pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 441 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 0.97 g4.9%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 115.5 mg4.8%

Total Carbohydrates 70 g23.5%

Dietary Fiber 14 g56%

Sugars 48.3 g

Protein 8 g16.7%

Vitamin A 243.8% Vitamin C 349.8%

Calcium 35.4% Iron 29.8%

*Based on a 2000 Calorie diet

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Wilted Spinach Salad With Oranges Recipe