Spinach Citrus Salad

In our garden in Cochabamba lives a wonderfully enthusiastic orange tree. 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.
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
• Use peach or nectarine in place of citrus
• Add toasted pumpkin seeds, sunflower seeds or slivered almonds

Spinach and Citrus Salad

Print Recipe

• CourseSalads

Servings

4 servings

Servings 4 servings

Spinach and Citrus Salad Print Recipe CourseSalads Servings 4 servings Servings 4 servings

Ingredients

• 1 orange
• 1 grapefruit small
• 4 handfuls of spinach
• 1/2 small red onion thinly sliced (or use green onion instead)
• CMF Basic Dressing

Salad Dressing

• 1/2 teaspoon salt
• 3 - 4 tablespoons apple cider vinegar
• 3/4 cup extra-virgin olive oil
• 1/2 tablespoon Dijon mustard
• 2 -4 tablespoons water

Adjust servings: servings

Units:MetricUS Imperial

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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