2 oranges, cut into sections, zested4 plum tomatoes 1/4 cup olive oil1 tablespoon ketchup 2 teaspoon lemon juiceSalt and pepper to taste1 pound fresh spinach, cleaned, leavesremoved and stems reserved6 mushrooms, sliced thinly 1 red onion, sliced thinly 1 cup croutons
Section the oranges over a bowl to catchany juice that may run out. Gently squeeze the sections withyour hand to remove any remaining juices being careful not tocrush the sections. Reserve the juice and the sections.
Cut three of the tomatoes on a bias inthin slices and lay around the perimeter of shallow bowl. Removethe seeds from the remaining tomato and chop.
In a food processor, puree the choppedtomato with the reserved orange juice, olive oil, ketchup andlemon juice. Add salt and pepper to taste and reserve the dressing.
Place the spinach leaves in a large mixingbowl and toss with the dressing.
Transfer the dressed spinach to the bowlwith the sliced tomatoes. Top with sliced onions, mushrooms andthe orange sections. Sprinkle the salad with croutons.
Makes 4 servings.
Recipe provided courtesy of The AssociationFor Dressings and Sauces.
How to Make Spinach Salad with Bacon and Orange VinaigretteIf the Spinach Salad withTomato-Orange Vinaigrette recipe was useful and interesting, you can share it with your friends or leave a comment.