Ingredients & Directions
Ingredients:
For the Vinaigrette:
Zest of 1 orange
¼ cup juice from blood oranges (about 2)
¼ cup canola oil
2 tablespoons red wine vinegar
1½ tablespoons honey
⅛ teaspoon salt
¼ teaspoon fresh cracked pepper
For the Salad:
10 ounces baby spinach
2 (6 ounce) containers blackberries
1 (16 ounce) container strawberries, sliced
3 blood oranges, peeled and sliced
4 ounces goat cheese, crumbled
1 cup walnuts, chopped and roastedDirections:
For the Vinaigrette:
Mix all vinaigrette ingredients together in a jar.For the Salad:
Place spinach in a large salad serving bowl. Top with oranges, strawberries, goat cheese, and walnuts. Add desired amount of dressing and toss until evenly coated. Serve immediately.
10 ounces baby spinach
2 (6 ounce) containers blackberries
1 (16 ounce) container strawberries, sliced
3 blood oranges, peeled and sliced
4 ounces goat cheese, crumbled
1 cup walnuts, chopped and roastedDirections:
For the Vinaigrette:
Mix all vinaigrette ingredients together in a jar.For the Salad:
Place spinach in a large salad serving bowl. Top with oranges, strawberries, goat cheese, and walnuts. Add desired amount of dressing and toss until evenly coated. Serve immediately.
Recipe adapted by Blog Chefs from Garnish and Glaze
Serves: 6