Spinach Citrus Salad

In our garden in Cochabamba lives a wonderfully enthusiastic orange tree. Come winter, it produces truly an astonishing amount of fruit; we’ll harvest 200+ oranges and the tree looks still fully loaded.
The garden is also home to a grapefruit tree, more modest in its output.
Citrus is not usually we usually think of as salad, but with such abundance, orange and grapefruit ended up in this pretty and delicious combination.

Variations:

  • Use only orange or only grapefruit
  • Use orange and beet (roasted or steamed) slices (cut into similar shape as orange segments
  • Add toasted pumpkin seeds, sunflower seeds or slivered almonds
Spinach and Citrus Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Spinach and Citrus Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Salad Dressing
Adjust servings: servings
Units:
Instructions
  1. Cut away all peel and pith from grapefruit and orange. Separate segments from between membranes
  2. Place spinach and chopped green onion in large bowl. Toss with 2 – 3 tablespoons salad dressing.
  3. Place tossed spinach and green onions on a platter.
  4. Arrange orange and grapefruit segments on top of spinach.
  5. Drizzle another 3 – 4 tablespoons of salad dressing over the salad
Salad Dressing
  1. Mix salt an apple cider vinegar until salt dissolves
  2. In a slow steady stream add extra-virgin olive oil, whisking
  3. Whisk in 2 tablespoons water. Add 1 – 2 tablespoons water if to strong for your taste. Adjust salt and pepper
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