Spinach and Orange Salad

Posted on January 15, 2012  /   Posted in Cheryl Dishes

SPINACH AND ORANGE SALAD
WITH WILD BLUEBERRY DRESSING

The basic components of a “dessert” salad are local greens, fruit, nuts and cheese.   The nutritional benefits of this salad include 64% RDA of Vitamin C and 161% RDA of Vitamin K.

3 small oranges
8 cups spinach
1 small red onion, thinly sliced
¼ cup toasted almonds
4 ounces crumbled goat cheese
8 tablespoons Wild Blueberry Dressing

Toast the almonds on a cookie sheet in a 350 degree oven until they just start to brown.  Remove and let cool.  Wash and pick over greens.  Spin dry and break into bite-size pieces into a large salad bowl.  Peel the oranges and remove any seeds.  Cut into bite-size pieces and add to spinach.  Slice onion and add to salad.  Just before serving, toss with the dressing until well coated. Portion into salad bowls.  Sprinkle the tops of each salad with crumbled goat cheese and toasted almonds.

Serves 8 people.

Nutritional analysis per serving:  112 calories, 5 grams protein, 11 grams carbohydrates, 6 grams fat (0 grams trans fat), 105 mg. sodium, 5 grams fiber.

Variations:  Any combinations of fruit make a nice salad.  Try pears or apples, dried cranberries, even wild blueberries!  Vary the cheese.  Assertive cheeses like blue or feta work well also.

 

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