Spinach Salad With Orange Vinaigrette

Simply Chris's Note:

This is a light and tasty salad that goes well with summer dinners. I usually serve it with my Fruity Gazpacho. You can sub dried cranberries or dried cherries if strawberries aren't available. Another recipe I adapted from the Low Fat Living Cookbook.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

Vinaigrette

• 2 tablespoons orange juice
• 2 tablespoons walnut oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon grated orange rind

Salad

• 4 heads Belgian endive, separated into leaves
• 5 ounces fresh spinach
• 2 navel oranges, peeled and cut into bite size pieces
• 8 medium fresh strawberries, quartered
• 1/4 cup walnuts, toasted
• salt and black pepper

Directions:

1. In a small bowl, combine the orange juice, oil, vinegar and orange rind.
2. Season with the salt and pepper.
3. Whisk to combine.
4. In a large bowl, combine the endive, spinach, oranges, strawberries and walnuts.
5. Toss to mix.
6. add the vinaigrette and toss gently to mix.

Reviews

[PaulaG]

I was unable to find the Belgian endive. I would love to try this again with the missing endive. I used a combination of spinach and mixed greens, followed the directions for the dressing and added several grinds of fresh black pepper before serving. The dressing is very light, mild with a nice citrus flavor. It is a colorful and attractive salad. I think it would also be good to add some cooked, chilled chicken breast for a complete meal.