Spinach and Orange Salad with Goat Cheese
- Prenatal pick
- Low fat
- Lactose free
- Low calorie
Spinach is tender and sweet at this time of year; use young bunch spinach or baby spinach leaves.
Ingredients
- 2 seedless oranges
- 2 tbsp (30 mL) white wine vinegar
- 2 tbsp (30 mL) minced red onion
- pinch each salt and black pepper
- 1/4 cup (60) extra-virgin olive oil
- 12 cups (3 L) spinach, trimmed
- 4 oz (125 g) fresh goat cheese
Preparation
Cut off and discard orange rind and white pith; over bowl to collect juice, cut out orange sections, discarding membranes.
Pour 2 tbsp/30 mL of the juice into separate bowl; whisk in vinegar, onion, salt and pepper. In slow stream, whisk in olive oil.
Place spinach in shallow salad bowl. Top with orange segments; drizzle with dressing (or, for buffet, serve dressing on side). Top with dollops of cheese.
Makes 6 to 8 servings.
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