A spinach salad with a light dressing, plenty of veggies and with the addition of fresh sliced oranges.
By Patty Price
Spinach Salad with Asparagus
- Total Time: 20 minutes
- Yield: 4-6 1x
Description
A spinach salad with a light dressing, plenty of veggies and with the addition of fresh sliced oranges.
Ingredients
Scale
- 1 large bunch fresh spinach, washed, dried and leaves separated
- 1 bunch fresh asparagus spears, washed, tough ends snapped off
- 4 Cara Cara oranges, peeled, thickly sliced and separated into bite size pieces
- 1/4 cup minced scallions, white and light green parts only
- 1 small bunch French breakfast radishes, washed, trimmed and cut into slices
- 2/3 cup walnut halves
- 1 teaspoon sugar
- Sea salt and freshly ground pepper
For the Vinaigrette
- 2 tablespoons fresh orange juice
- 2 tablespoons champagne vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons walnut oil
- Sea salt and freshly ground pepper to taste
Instructions
- Place the spinach leaves in a large salad bowl and set aside.
To Make the Vinaigrette
- In a small bowl whisk together the orange juice, vinegar, honey, oils, salt and pepper to taste, set aside.
- Blanch the asparagus spears in simmering water for 2-3 minutes, remove and plunge in a bowl of ice water, remove and drain when thoroughly chilled.
- Place the walnut halves in a hot non-stick skillet, gently stir to lightly brown.
- Sprinkle the sugar on to the hot walnuts with a generous pinch of sea salt and black pepper, stir to coat walnuts- continue stirring and cooking until dark brown and shiny spots form on edges on walnuts (turn on the exhaust fan-will be smoky) -remove from heat and cool.
- Add the asparagus spears, orange pieces, scallions, radishes and broken up walnut halves to the salad bowl with the spinach.
- Add the vinaigrette, gently toss to coat everything and serve.
- Prep Time: 10 mins
- Cook Time: 10 mins
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