Tonight's salad was a great use of our organic produce from Dandelion Organic Delivery. The recipe was inspired by Asian Spinach with Orange and Avocado on Epicurious.com. Once again, I have made my own variation based on making the most of items on hand to come up with the following recipe. It was a little time consuming to peel the individual orange sections but the pure fresh fruit was so delicious and nutritious it was definitely worth it. Our avocado had gone bad so I didn't get to add it, but would have been a nice addition. It still stands well without it though.
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
2 to 3 Satsuma Oranges, peeled and sectioned.
4 to 6 cups of fresh spinach, rinsed and torn
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
2 to 3 Satsuma Oranges, peeled and sectioned.
4 to 6 cups of fresh spinach, rinsed and torn
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Combine Spinach and Orange Sections. Add dressing and toss to coat.
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