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Fresh Spinach, Orange and Red Onion Salad
Fresh Spinach, Orange and Red Onion Salad
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Prep Time:
15 minutes
Total Time:
20 minutes
Whip up a zesty spinach and orange salad in under 30 minutes from Betty Crocker's Heart Healthy Cookbook.
Ingredients:
  • 8 cups torn washed fresh spinach leaves (from 10-ounce bag), stems removed
  • 4 medium seedless oranges
  • Orange juice
  • 1/3 cup honey
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons canola or soybean oil
  • 1/2 teaspoon salt
  • 1 medium red onion, cut into 1/4-inch-thick slices
Instructions:
  • Place the spinach elegantly on a platter or individual plates.
  • Using a vegetable peeler, carefully peel eight 2 1/2x2-inch strips of orange peel, making sure to only remove the orange part. Slice the strips lengthwise into thin slivers.
  • Using a sharp knife, cut the peel and white pith off the oranges. Cut out the orange segments by slicing between the membranes over a small bowl to collect the juice. Set the orange segments aside. Squeeze the membranes of the oranges into the bowl to extract all the juice. If needed, supplement with orange juice to reach 1/2 cup. Whisk in the honey, vinegar, oil, and salt until well combined.
  • Lay out onion slices on a baking sheet; brush with tangy orange juice mixture. Broil close to the heat source for a few minutes until edges slightly brown.
  • Place orange segments neatly on a bed of spinach leaves. Separate onion slices into rings and scatter over the oranges. Drizzle the remaining orange juice mixture over the salad and garnish with strips of orange peel.

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