Wilted Spinach Salad With Oranges Recipe
Ingredients
| 2 medium-size oranges | ||
| Spinach leaves | 2 Quart, lightly packed | |
| Onion | 1 Large, separated into rings | |
| 1/4 cup balsamic or red wine vinegar | ||
| Salad oil | 2 Teaspoon | |
| Tarragon | 1 Teaspoon | |
Directions
Grate 1 teaspoon peel (colored part only) from one of the oranges; set aside.
With a sharp knife, cut remaining peel and all white membrane from both oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments; place segments in bowl with juice and set aside.
Place spinach in a large salad bowl.
In a wide frying pan, combine onion, vinegar, oil, tarragon, and grated orange peel.
Place over medium-low heat, cover, and cook until onions are tender-crisp when pierced (6 to 8 minutes).
Gently stir in orange segments and juice.
Pour orange mixture over spinach.
Mix lightly
With a sharp knife, cut remaining peel and all white membrane from both oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments; place segments in bowl with juice and set aside.
Place spinach in a large salad bowl.
In a wide frying pan, combine onion, vinegar, oil, tarragon, and grated orange peel.
Place over medium-low heat, cover, and cook until onions are tender-crisp when pierced (6 to 8 minutes).
Gently stir in orange segments and juice.
Pour orange mixture over spinach.
Mix lightly
Chef
