Wednesday, April 8, 2009

Spinach, Orange and Almond Salad

  • For the vinaigrette: 1/2 teaspoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon finely chopped shallots
  • 5 teaspoons olive oil
  • salt to taste
  • freshly ground black pepper
  • For the salad: 1 tablespoon slivered almonds
  • 1/2 cup spinach, cleaned and torn into bite-sized pieces
  • 1/8 orange, peeled and sectioned

For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.

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