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Wilted Spinach Salad with Oranges Recipe
|Onion||1 Small, thinly sliced|
|Balsamic vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1 Tablespoon|
|Dry tarragon||1⁄2 Teaspoon|
|Torn spinach leaves||4 Cup (64 tbs), lightly packed, rinsed and crisped|
|Coarsely ground pepper||To Taste|
Serving size: Complete recipe
Calories 441 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 0.97 g4.9%
Trans Fat 0.3 g
Cholesterol 0 mg
Sodium 115.5 mg4.8%
Total Carbohydrates 70 g23.5%
Dietary Fiber 14 g56%
Sugars 48.3 g
Protein 8 g16.7%
Vitamin A 243.8% Vitamin C 349.8%
Calcium 35.4% Iron 29.8%
*Based on a 2000 Calorie diet
To pan, add onion, vinegar, oil, and tarragon.
Place over low heat, cover, and cook until onion is tender to bite (about 10 minutes).
Meanwhile, with a sharp knife, cut peel and all white membrane from outside of oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments.
When onion is cooked, add orange segments and any juice to pan; cook, stirring, just until oranges are hot (about 1 minute).
Place spinach in a salad bowl and pour orange mixture over it; toss to mix well.
Season to taste with pepper.