Spinach, Blood Orange & Roasted Pine Nut Salad
Sarah
ingredients
- 1/2 c. Roasted pine nuts
- 1 Medium garlic clove, chopped
- Zest & juice of 1 blood orange
- Pinch of Kosher salt
- 1 T. Red wine vinegar
- 1 T. Honey
- 1/4 c. EVOO
- 5 oz. Baby spinach
- 1 Large carrot, peeled and shredded
- 3 Blood oranges, peeled and shredded
- 1/4 Crumbled feta or blue cheese
directions
- 1
1. Put 1/2 of the pine nuts in a food processor or blender. Add garlic, orange zest & juice, salt, vinegar and honey. Process for 30 seconds. With motor running, drizzle in the oil.
- 2
2. Arrange spinach on plates and drizzle with vinaigrette.
- 3
3. Arrange the orange segments over the salad and scatter the pine nuts, shredded carrots, and cheese.
Source: Cindy Race
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