Thursday, December 30, 2010
This spinach salad accompanied our Christmas dinner (served with turkey and ham, potatoes, and these rolls I wrote about recently). It's a favorite I first posted well over a year ago. Now updated with a snazzy new photo. It's fun to be at my mom's house and have pretty dishes and serving bowls. I don't have anything that fancy of my own. Good thing food tastes the same no matter what you serve it on. Because that's all that really matters.
8/8/09: I wish I had a better shot of this beautiful orange vinaigrette. It's a bright punch of citrus on a basic spinach salad. I adapted the recipe from Giada (Food Network's Everyday Italian chef). I didn't know what to expect. But I loved it! We loved it! It kept for several days in the fridge and I had no trouble finishing off several bags of spinach in that time. The vinaigrette pairs well with mild spinach, but it could be used on a variety of greens. Be creative and mix up the toppings. I'm sure this dressing would be wonderful served many ways!
Spinach Salad with Orange Balsamic Vinaigrette
sliced almonds, toasted
1/2 orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/4 cup extra virgin olive oil
salt and pepper, to taste
1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator.
2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds.
Makes about 3/4 cup vinaigrette.
(Adapted from Food Network)