Oh So Orange Baby Spinach Salad

Spinach salad with mandarin oranges and red onion slices.

This recipe takes advantage of the rich citrus flavor of The Olive Tap's Blood Orange Olive Oil and Tangerine Balsamic Vinegar. The addition of orange wedges adds depth, acidity and more citrus intensity.

Ingredients:

For the Orange Vinaigrette:

 For the Salad:

  • 6 C. baby spinach
  • 2 oranges seeded and cut into bite sized pieces (1/2 inch wedge cuts)
  • Red Onion, medium sized, sliced thin with a few slices per salad
  • ½ C. coarsely crumbled Feta or Blue cheese.

Directions:

In a small bowl, whisk together the balsamic vinegar, shallot, mustard and salt for 20 seconds. Continue to whisk vigorously, while slowly adding the olive oil until fully emulsified.

Arrange the spinach leaves, then onions, then the orange wedges. Pour the vinaigrette over each salad, then top with cheese* and crushed black pepper to taste.

*If unsure of guests' preferences, serve the cheese in a bowl to allow guests to add as they wish.

An Olive Tap Original by Rick

Products featured in this recipe
A bottle of Tangerine Balsamic Vinegar from The Olive Tap with a picture of tangerines surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Tangerine Balsamic Vinegar

Tangerine Balsamic Vinegar
From $22.95
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95