Spinach Salad with Orange Honey Vinaigrette

1 tablespoon honey
2 tablespoons frozen orange juice concentrate, softened
1 teaspoon minced shallots
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup olive oil
salt and pepper
1 bunch spinach, large stems removed
1 small red onion, sliced as thinly as possible
2 oranges, sectioned
1/3 cup roasted almonds

Whisk honey, orange juice concentrate, shallots and vinegars in a bowl.  Gradually whisk in oil.  Season to taste with salt and pepper.  Thoroughly clean the spinach and dry it in a salad spinner or kitchen towels.  Toss spinach with onions, oranges, almonds and just enough dressing to lightly coat.  Makes 4-6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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