Wilted Spinach and Orange Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From 7-Color Cuisine by Marcia Zimmerman as printed in our local grocery store flyer. Wilted spinach is what you're aiming for-not cooked. Watch the steaming process diligently! Ingredients:
1 large orange, peeled |
8 cups baby spinach leaves |
1/2 cup vidalia onion (maui or walla walla onions are good substitutions) |
1/4 cup pecan pieces, toasted |
1/4 cup red wine vinegar |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh tarragon leaves, minced finely |
1 tablespoon fresh orange juice |
fresh ground black pepper, to taste |
Directions:
1. Lightly toast the pecan pieces in a clean cast iron skillet and set aside to cool.
2. Grate zest from orange and set aside.
3. Slice the oranges thinly into small crescents (or dice), reserving any juice that accumulates to be used for the salad dressing.
4. Prepare salad dressing by combining all the ingredients in a non-reactive bowl. Whisk well.
5. Wash spinach leaves well and dry using salad spinner. Slice or dice the onions.
6. In a wok or saute pan, place the spinach and onions in a steamer basket. Add 1/4 cup water, cover pan, bring to boil them reduce heat to low and and steam only until spinach leaves {{JUST}} wilt but maintain their bright green color. This should only take about 5 minutes or so. Check spinach periodically to make sure it is not cooking too long.
7. Arrange the steamed vegetables on individual salad plates. Top with the cut up oranges, and sprinkle top of salad with the toasted pecan pieces.
8. Serve salad dressing on side.
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