In search of a distinctive salad to prepare for a special dinner? Your visitors will be amazed by the fresh spinach you prepare with blood oranges and jalapeño vinaigrette.
Prep Time: | 15 mins |
Total Time: | 15 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 4 blood oranges, divided
- ¼ cup rice vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 1 large jalapeno pepper, seeds and ribs removed
- ½ teaspoon Dijon mustard
- 1 pinch salt and ground black pepper to taste
- 4 cups loosely packed fresh spinach
- 4 tablespoons pomegranate arils
- 4 tablespoons coarsely chopped pecans
- 2 slices cooked bacon, crumbled
- 4 tablespoons crumbled feta cheese
Instructions
- Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
- Peel and remove pith from remaining 2 blood oranges and slice horizontally.
- Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
Nutrition Facts
Calories | 351 kcal |
Carbohydrate | 33 g |
Cholesterol | 15 mg |
Dietary Fiber | 6 g |
Protein | 7 g |
Saturated Fat | 5 g |
Sodium | 323 mg |
Sugars | 11 g |
Fat | 23 g |
Unsaturated Fat | 0 g |