Wilted Spinach Salad with Oranges Recipe
Ingredients
| 2 medium-size oranges | ||
| Onion | 1 Small, thinly sliced | |
| 1/4 cup balsamic or red wine vinegar | ||
| Salad oil | 1 Tablespoon | |
| Tarragon | 1/2 Teaspoon | |
| Spinach leaves | 4 Cup (16 tbs), lightly packed | |
| Coarsely ground pepper | ||
Directions
Grate 1 teaspoon peel (colored part only) from one of the oranges; place grated peel in a medium-size frying pan and set oranges aside.
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.
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.
Chef
