Spinach Salad in Orange Dressing With Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A very nice low-fat salad from Rosie Daley. I've also made this substituting the balsamic vinegar with a Champagne vinegar that was good too. Ingredients:
6 navel oranges, chilled |
4 cups spinach, trimmed (1 large bunch) |
1 1/2 cups watercress, trimmed (1 bunch) |
1 tablespoon pine nuts |
1/3 cup shallot, minced (2-3) |
2 garlic cloves, minced |
5 tablespoons white balsamic vinegar |
2 teaspoons sherry wine |
black pepper |
Directions:
1. Peel the oranges and remove the white pith.
2. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside.
3. Squeeze the residual juice from the membranes into the bowl and reserve.
4. Combine the spinach and watercress in a mixing bowl.
5. Put the pine nuts in a small saute pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown.
6. Transfer the pine nuts to a small bowl.
7. Put the shallots, garlic, vinegars, and reserved orange juice into the saute pan.
8. Bring to a boil over low heat.
9. Stir in the black pepper, then pour the dressing over the spinach and watercress.
10. Toss to coat.
11. Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts and, if you like, orange wheels.
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