| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup reserved citrus juice
- 1 tablespoon Champagne vinegar
- 2 tablespoons orange olive oil (recommended: O Olive Oil)
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Salt and pepper
- 9 ounces baby spinach
- 1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
- 4 ounces goat cheese
Instructions
- In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 156 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 13 mg |
| Sodium | 278 mg |
Reviews
It’s clear that Sandra has NO idea how to make a vinaigrette, let alone say it…..”vinegar-ette”. Although listed in the recipe, on the show salt and pepper didn’t get anywhere near this vinaigrette for this salad.
This is a family favorite we make over and over, great mix of flavors sweet and salty.
This was quick and easy. My husband and I liked it. My kids picked the fruit out and ate it. I liked the contrast between the sweet citrus and the salty cheese. The dressing was light and the fresh tarragon gave it an interesting licorice note. I’ll make this one again.
The mix of flavors did not work for me.
The canned mushrooms were superb in this salad. I’d recommend against using just stems and pieces, though.
Tasty. We left out the almonds though.
I think the white gravy was totally out of place.
We eat this salad all the time now. Love the chesseballs!
I loved this one.
it was very good. The citrus and spinach went great together.