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 |