Wilted Spinach and Orange Salad
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 large orange, peeled
- 8 cups baby spinach leaves
- 1⁄2 cup vidalia onion (Maui or Walla Walla onions are good substitutions)
- 1⁄4 cup pecan pieces, toasted
-
Salad Dressing
- 1⁄4 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh tarragon leaves, minced finely
- 1 tablespoon fresh orange juice
- fresh ground black pepper, to taste
directions
- Lightly toast the pecan pieces in a clean cast iron skillet and set aside to cool.
- Grate zest from orange and set aside.
- Slice the oranges thinly into small crescents (or dice), reserving any juice that accumulates to be used for the salad dressing.
- Prepare salad dressing by combining all the ingredients in a non-reactive bowl. Whisk well.
- Wash spinach leaves well and dry using salad spinner. Slice or dice the onions.
- In a wok or saute pan, place the spinach and onions in a steamer basket. Add 1/4 cup water, cover pan, bring to boil them reduce heat to low and and steam only until spinach leaves {{JUST}} wilt but maintain their bright green color. This should only take about 5 minutes or so. Check spinach periodically to make sure it is not cooking too long.
- Arrange the steamed vegetables on individual salad plates. Top with the cut up oranges, and sprinkle top of salad with the toasted pecan pieces.
- Serve salad dressing on side.
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RECIPE SUBMITTED BY
COOKGIRl
United States