Blood Orange and Spinach Salad with Jalapeno Vinaigrette recipe

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Ingredients

4 blood oranges, divided
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons honey
1 large jalapeno pepper, seeds and ribs removed
½ teaspoon Dijon mustard
1 pinch salt and ground black pepper to taste
4 cups loosely packed fresh spinach
4 tablespoons pomegranate arils
4 tablespoons coarsely chopped pecans
2 slices cooked bacon, crumbled
4 tablespoons crumbled feta cheese

Nutrition Info

350.7 calories
carbohydrate: 33.1 g
cholesterol: 15 mg
fat: 23.3 g
fiber: 5.5 g
protein: 6.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 323.2 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.

  2. Peel and remove pith from remaining 2 blood oranges and slice horizontally.

  3. Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

Recipe Yield

4 servings

Recipe Note

Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.

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