Name: Blood Orange and Spinach Salad with Jalapeno Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Blood oranges, divided - 4; Rice vinegar - ¼ cup; Olive oil - ¼ cup; Honey - 2 tablespoons; Jalapeno pepper, seeds and ribs removed - 1 large; Dijon mustard - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch; Loosely packed fresh spinach - 4 cups; Pomegranate arils - 4 tablespoons; Coarsely chopped pecans - 4 tablespoons; Cooked bacon, crumbled - 2 slices; Crumbled feta cheese - 4 tablespoons

Blood Orange and Spinach Salad with Jalapeno Vinaigrette

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blood Orange and Spinach Salad with Jalapeno Vinaigrette

1. Blood oranges, divided - 4

2. Rice vinegar - ¼ cup

3. Olive oil - ¼ cup

4. Honey - 2 tablespoons

5. Jalapeno pepper, seeds and ribs removed - 1 large

6. Dijon mustard - ½ teaspoon

7. Salt and ground black pepper to taste - 1 pinch

8. Loosely packed fresh spinach - 4 cups

9. Pomegranate arils - 4 tablespoons

10. Coarsely chopped pecans - 4 tablespoons

11. Cooked bacon, crumbled - 2 slices

12. Crumbled feta cheese - 4 tablespoons

How to cook deliciously - Blood Orange and Spinach Salad with Jalapeno Vinaigrette

1. Stage

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.

2. Stage

Peel and remove pith from remaining 2 blood oranges and slice horizontally.

3. Stage

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.